Moroccan Fruity Couscous for 4

• 245 g couscous whole wheat
• 8 sun-dried tomatoes sliced
• 8 dried apricots chopped
• 40 g dried cranberries or sultanas
• 480 ml boiling hot vegetable stock (broth)
• 1 TBSP olive oil 
• 1 medium onion finely chopped
• Garlic powder 
• 1 tsp ground cumin
• ½ – 1 tsp paprika
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground turmeric 
• salt to taste

Garnish

• 4 TBSP toasted flaked almonds
• 2 TBSP toasted sesame seeds

Instructions:

• Place the couscous, sun-dried tomatoes, dried apricots and cranberries/sultanas in a heat-proof bowl. Pour the boiling hot stock on top, cover with a plate and leave for 7 minutes. Drizzle on ½ TBSP olive oil and fluff up with a fork.
• Meanwhile, heat ½ TBSP oil in a large frying pan (skillet) on medium heat and cook the onion, for a couple of minutes. Stir in the dried spices, reduce the heat to medium-low and continue cooking for 5 minutes. If the onion starts to stick, add a splash of water to the pan.
• Once ready, Season with salt, to taste. 
• Divide between four bowls. 
• Wipe the pan the clean if you like a quickly toast the flaked almond amd sesame seeds.
• Sprinkles on the nuts and seeds and serve.
• Any leftovers can be stored in the fridge for three days. They’re great for packing into lunchboxes as an alternative to sandwiches. Be sure to add a dollop of hummus to the bowl. It helps the couscous stick together!

Photo: For illustration purposes.