Spiced Couscous with Ras el Hanout
1 1/2 tbsp olive oil
4 teaspoons Henry Langdon Ras el Hanout spice mix
1 tsp pine nuts lightly toasted
6-8 soft dried apricots, chopped finely
2 tbsp sultanas
1 tbsp dried onion flakes
1 tablespoon dried onion flakes
1 tbsp garlic granules
300ml hot vegetable stock
30g butter to garnish
2 tbsp fresh coriander chopped
Mix all the dry ingredients together (the amounts can be doubled or even quadrupled for long term storage of up to 6-9 months)
When you are ready to prepare the couscous, measure dry ingredients into a large bowl, preferably the one you will be serving it from.
Add the olive oil and mix thoroughly.
Add the hot stock and mix thoroughly - place a clean tea towel over the top of the bowl and leave for 5 minutes.
Fluff up the couscous after 5 minutes and add more liquid if needed.
Add a knob of butter or a teaspoon of olive oil - mix and sprinkle with freshly chopped coriander before serving.
You could also add more nuts of fruit as a garnish if you wish.
This is a basic recipe - all kinds of dried fruit and nuts can be used such as: almonds, cashew nuts, dried cherries or cranberries, dried banana or coconut.