Couscous

Method

Heat the stock to a simmer and keep warm. In a large pan, heat the olive oil and butter, then fry the onion until softened. Add the carrot, courgette, and spices, stirring gently for 2-3 minutes. Stir in the couscous and coat well with the oil. Pour the hot stock over the couscous, add salt, and bring to a boil, then immediately remove from heat. Cover tightly with a lid and leave to stand for 10 minutes without stirring. Fold in the chickpeas, apricots, raisins, and fresh coriander with a fork to separate the grains. Serve hot as the main course.