Sweet cous cous with apricots

Preparation info
  • Feeds

    eight to ten

    • Difficulty


Appears in
Old Food

By Jill Dupleix

Published 1998

  • About

Have a bowl of one of the oldest cereals in the world: dusky, cinnamon-spiced cous cous, served with warm, spiced milk and sweet apricots in syrup - or fresh ripe figs in season. This recipe uses packaged cous cous, and feeds eight to ten, so ask your friends around and serve it for brunch, or you’ll be living on it for a week.


  • 500 g (1 lb) dried apricots
  • 3 tbsp sugar


Soak apricots in water to cover, overnight.

Drain water into a saucepan, add sugar and bring to the boil, stirring. Return apricots to syrup, cook for 10 minutes or until soft and luscious, and leave to cool.

Place cous cous grains in a big, wide bowl. Pour boiling water evenly over the top, then drizzle with extra virgin olive oil, cover bowl and leave to rest for 5 minutes. Wo