A delightfully fragrant and slightly sweet wholemeal couscous pilaf featuring plump dried apricots, crunchy pine nuts, and a hint of cinnamon, perfect as a side dish.

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 10-15 minutes

Ingredients

• 350 grams Wholemeal couscous
• 1½ teaspoons Vegetable bouillon powder
• 1 tablespoon Regular olive oil
• 1 small (or 1/4 teaspoon ground cinnamon) Cinnamon stick
• 75 grams (halved or quartered) Soft dried apricots
• 75 grams (toasted) Pine nuts
• To taste Maldon sea salt flakes

Instructions

1. Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Remove and set aside.
2. Prepare the couscous: Place wholemeal couscous in a large bowl. Dissolve vegetable bouillon powder in 350ml (1½ cups) of boiling water. Pour the hot liquid over the couscous, stir gently, cover, and let sit for 5 minutes until liquid is absorbed.
3. While the couscous is resting, heat the olive oil in the same skillet (or a small saucepan) over medium heat. Add the cinnamon stick and chopped dried apricots. Sauté for 2-3 minutes, allowing the apricots to soften slightly and the cinnamon to release its aroma.
4. Fluff the prepared couscous with a fork. Add the apricot mixture (remove cinnamon stick if using a whole one) and toasted pine nuts to the couscous.
5. Gently combine all ingredients. Season with Maldon sea salt flakes to taste. Serve warm.