Food | Lunch-spiration

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Looking for inspiration for lunch for the week ahead? Look no further than this recipe for fruity cous cous

Fruity cous cous


10 minutes

Serves 4-6

You will need: 

500g/18oz cous cous

1 vegetable stock cube

1 tsp turmeric

½ tsp cinnamon

100g/3½oz apricots, chopped roughly

75g/2½oz raisins

50g/1¾oz pine nuts, toasted

150g/5oz chicken, cooked and shredded



1. Pour the couscous into a large bowl, crumble over the stock cube, then add the turmeric, cinnamon, apricots and raisins and season with salt and pepper. Pour over 500ml/18floz boiling water, stir and cover for 5 minutes.

2. When the cous cous is cooked, fluff it up with a fork. Stir through the pine nuts and then scatter the cooked chicken over the top.