Golden couscous makes a light and healthy lunch, with a spicy, fragrant broth and some simple steamed vegetables.
Heat the oven to 160°C/Gas 3. Place the couscous in a large heatproof bowl and pour the boiling water on top. Add the olive oil and diced butter, and toss them through with a fork. Cover and place in the oven for 15 minutes.
Meanwhile, finely slice the onions. Heat the oil in a pan and fry the onions until soft. Add the garlic, tomatoes, sugar, salt, pepper, saffron, paprika, ginger and parsley, and simmer for 10 minutes.
Steam or lightly boil the courgettes, dried apricots and dates for 5 minutes, then drain and thickly slice the courgettes.
Run a fork through the couscous to break up any lumps and season with salt. Pile into warm bowls and top with the courgettes, apricots and dates. Serve, with the hot tomato broth to the side.
© 2002 Jill Dupleix. All rights reserved.