How to Make Jeweled couscous in a jiffy

Ingredients

• 2 cups couscous
• 1½ tbsp olive oil
• 1 tbsp powdered vegetable stock or 2 cups hot vegetable stock
• 1¾ oz (50 g) pine nuts
• 3½ oz (100 g) dried apricots, finely chopped
• large handful of cilantro, finely chopped
• 4½ tbsp extra virgin olive oil
• 1 large lemon juice
• salt and freshly ground black pepper
• 3 tbsp pomegranate seeds, to serve

1. Bring a small saucepan of water to a boil. Put the couscous into a bowl, then drizzle over the olive oil. Rub it into the couscous, scatter with the powdered vegetable stock (if using), and mix it in.
2. Pour in 2 cups of boiling water (if using powdered stock) or hot vegetable stock, and stir briefly. The liquid should just cover the couscous. Immediately seal with plastic wrap.
3. Leave for 5 minutes, then test the grains, which should be nearly soft, and all the water soaked in. Fluff the couscous with a fork and let it cool, fluffing it occasionally to separate the grains.
4. Meanwhile dry-fry the pine nuts in a nonstick frying pan over medium heat, stirring, until they color. Be careful, as they can burn quickly. Set aside to cool.
5. Toss together the cooled couscous, pine nuts, apricots, and cilantro. Mix in the extra virgin olive oil and lemon juice and season to taste. Scatter with the pomegranate seeds to serve.