Curry Couscous with Fresh Chives and Apple

On my first trip to morocco, in 1973, I first encountered couscous, a crushed wheat product of north african origin, which can be used in the same way as rice and pasta. I enjoyed the textural quality of the grain and discovered how versatile and adaptable it was. Couscous has become quite trendy, and is a perfect foil for fusion cooking because it is so accommodating to different flavours and spices. This recipe transforms it by cooking it in vegetable stock. It makes a delightful accompan