Archive of BBC Food Recipes

Couscous with apricots, lemon and brazil nuts

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook


  1. For the couscous, heat the olive oil in a saucepan, add the couscous and stir well to coat in the oil. Keep stirring over a medium heat for 2-3 minutes, then add the rest of the ingredients and cook over a low heat, stirring occasionally, until the stock has been absorbed and the couscous is tender. Fluff up the couscous with a fork.

  2. Press the couscous into a lightly oiled ramekin, and turn out onto a serving plate. Garnish with the basil leaves and serve.


For the couscous

  • 2 tbsp olive oil, plus extra for greasing
  • 200g/7oz couscous
  • 30g/1oz dried apricots, chopped
  • 2 tbsp chopped fresh coriander
  • squeeze lemon juice
  • salt and freshly ground black pepper
  • 300ml/10½fl oz hot chicken or vegetable stock
  • 30g/1oz brazil nuts, chopped

To serve

  • small handful fresh basil, to garnish

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