Couscous with Pistachio, Apricot and Cranberries

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I originally made this as a Turkey stuffing at Christmas, but it’s since proved popular as both a healthy lunch snack and a side dish. For an alternative flavour profile you can replace the apricot and cranberries with pear and raisins.

ingredients 250 g couscous
375 ml chicken stock
2 onions
1 tbsp olive oil
1 tbsp ground cinnamon
1 tbsp garam masala
100 g pistachio kernels
100 g dried apricot
100 g cranberries
2 tbsp chopped mint
zest fron 1 lemon
1 tsp salt

Place the couscous in a large bowl, pour over the boiling chicken stock, and leave covered for 10 minutes. Meanwhile cook the onion in the oil with the cinnamon and garam masala until the onion is soft. Allow to cool. Combine the couscous with the onion and all the remaining ingredients.

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