Arabian veggie cous cous

serves 4


1 tbsp olive oil

300g couscous

1 lemon

6 dried apricots

1 tsp cinnamon

1 tsp ground cumin

800g chopped tomatoes

200ml vegetable stock

a range of mixed vegetables e.g. green beans, carrots, broccoli,



  • Boil 500ml of water for the couscous.
  • Zest the lemon using a fine grater and squeeze the juice into a bowl.
  • Put the couscous into the boiling water, half the lemon juice and zest and a pinch of salt. Cover with clingfilm and leave it to absorb fluid for 10 minutes.
  • Heat 1 tbsp olive oil in a non-stick pan on medium heat. Add the cinnamon, cumin, tomatoes, stock and the remaining lemon juice and zest.
  • Stir and then add vegetables and chopped up apricots, cook uncovered for 10 minutes.
  • To serve, fluff up couscous with a fork and top it with the chicken mix.

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