Page 176 - YC Cooking School

Saucepan

Knife
Chopping board

What to do:

1. Pour the couscous into a bowl and add 50ml of olive oil, mixing well to ensure that all
the tiny grains are well coated.
2. Pour just enough boiling water over the couscous to cover the surface, and allow it to
absorb for approximately 15 minutes. Cover the bowl with a kitchen towel or plastic
wrap to hold in the heat.
3. Thinly slice the cucumber and onion and place into a separate bowl.

4. Add the chilli, red pepper, sliced apricots, almonds, roughly chopped coriander and
mint. Mix to combine.
5. Add the vegetables and herbs to the couscous and mix together until well combined.
6. Lastly add some salt, freshly ground pepper, lemon juice and the remaining olive oil.
7. Serve alongside the Caponata side and lamb steaks.

© Recipe copyright of Peter Goffe-Wood

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