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![Taboule, Couscous Salad with tomato, cucumber, red onion and peppermint](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI0NDAiIGhlaWdodD0iNDAwIiB2aWV3Qm94PSIwIDAgNDQwIDQwMCI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![Taboule, Couscous Salad with tomato, cucumber, red onion and peppermint](https://foodlovi.com/wp-content/uploads/2023/04/Spiced-fruity-couscous.jpg)
Ingredients
- 2 teaspoons cumin seeds
- 500ml/18fl oz vegetable stock
- 200g/7oz quick-cooking couscous
- 75g/3oz ready-to-eat prunes
- 75g/3oz ready-to-eat dried apricots
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh coriander leaves
- salt and freshly ground black peppe
Instructions
- Dry-roast the cumin seeds over a low heat in a non-stick frying pan for a
few minutes, stirring constantly. Crush the seeds finely using a mortar
and pestle, and set aside. - Bring the stock to the boil in a large saucepan, add the couscous and
stir well. Turn off the heat, cover the pan and leave to stand for
10 minutes. Use a fork to fluff the couscous. - Using scissors, snip the dried fruit into the couscous, then add the cumin
seeds, oil and half of the coriander. Season with salt and pepper. Fork
through until evenly mixed. - Turn into a serving bowl and sprinkle with the remaining coriander.
Serve hot or at room temperature