Australian Gourmet Traveller - (02)February 2021 (1)

Fast

Couscouswithhoney

andchilli apricots

SERVES 4

300 gmwholemealcouscous

400 gmcannedbrownlentils,

rinsedanddrained

Finelygratedzestandjuice

of2 lemons

80 ml(⅓cup)oliveoil

50 gmsunflowerseeds,lightlytoasted

¼ cup(firmlypacked)mint,

plusextratoserve

140 gmGreek-styleyoghurt

400 gmhaloumi,sliced

4 ripeapricots,cutinto halves

andwedges

2 tspcuminseeds

½ tspchilliflakes

2 tbsp honey

1 Combinecouscousand300mlboiling

waterina heatproofbowl.Coverandset

asideuntilwateris absorbed(3minutes),

thenfluffwitha forkandseasontotaste

withsaltandpepper.Addlentils,halfthe

lemonzestandjuice,1 tbspoil,seeds

andmintandtossgentlytocombine.

2 Combineyoghurtandremainingzest

andjuiceina bowlandseasontotaste.

3 Heat1 tbspoilina largefryingpan

overmedium-highheatandcookhaloumi

untilgolden(1-2minuteseachside).

Transfertoa plateandcovertokeep

warm.Heat2 tbspoilinsamepanover

medium-highheatandaddapricotsand

cook,tossingoccasionally,untiljust

startingtocaramelise(1-2minutes).Add

cumin,chilliandhoneyandcookuntil

goldenandfragrant(2minutes).Serve

couscoustoppedwithapricotmixture,

haloumi, lemon yoghurt and extra mint.●

SERVINGSUGGESTION

Formeat-eaters,thisworkswellas

a sidedishwithlamborchicken.

Torampupthevegiefactor,addbaby

spinachorsteamedbroccoliflorets.

50 GOURMET TRAVELLER