1/2 cups couscous
1/2 cups boiling water
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons finely grated lemon rind
1/2 cup pistachio kernels,
1/2 cup dried apricots, thinly sliced
1/4 cup fresh flat-leaf parsley leaves, finely chopped
1/4 cup fresh coriander leaves, finely chopped
• Place couscous in a large heatproof bowl. Add boiling water. Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff to separate grains.
• Meanwhile, whisk lemon juice and oil together in a small jug. Season with salt and pepper.
• Add lemon rind, pistachios, apricots, parsley, coriander and lemon juice mixture to couscous. Toss to combine. Serve.
Recipe by Kirrily La Rosa