- 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
- small handful fresh basil, to garnish
- 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.
- Press the couscous into a lightly oiled ramekin, and turn out onto a serving plate. Garnish with the basil leaves and serve.