Cous cous with apricots and pistachios

Ingredients

• 1 1/2 cups Cous cous
• 350mL chicken or vegetable stock
• 1/2 teaspoon Saffron threads, crumbled
• 150 grams Dried apricots, roughly chopped
• 25 grams Unsalted butter
• 200 grams Marinated feta, crumbled
• Handful flat-leafed parsley roughly chopped
• 1 Preserved lemon, flesh and pith removed and rind finely chopped
• 2/3 cup Pistachio kernels

Directions

1. Put cous cous in a large heatproof bowl and set aside.
2. In a small saucepan bring stock, saffron and a pinch of salt to the boil over medium-high heat.
3. Add the apricot and simmer for 1-2 minuts until apricots plump up slightly.
4. Remove from the heat and stir in the butter.
5. Pour hot stock over the cous cous and cover with plastic wrap.
6. Allow to stand for 10 minutes until liquid has been absorbed.
7. Fluff cous cous with a fork.
8. Add feta, chopped parsley, preserved lemon rind and pistachios.
9. Season with salt and pepper and toss to combine.
10. Serve with lamb rack or lamb cutlets.