This goes well with the Morrocan Tagine.
- 8oz cous-cus
- 3tbsp ready to eat apricots cut into quarters
- 4tbsp black seedless grapes
- 1tbsp dried parsley
- boiling vegetable stock
To make the cous-cous place the couscous, apricots, grapes and parsley into a bowl. Pour enough stock over to cover and leave until all the liquid has been absorbed. Fork up and serve immediately with the tagine.