Apricot Couscous

Bring 600 ml of salted water to a boil in a large pot or saucepan.

Chop the dried apricots into roughly 1 cm pieces to help them soften and distribute evenly throughout the couscous.

Chop the spring onions, keeping white and light green parts separate from darker green tops if desired.

Pour the boiling water over the couscous in a large bowl or directly into a couscousière if available, then immediately add the olive oil and the chopped apricots.

Cover the bowl tightly with plastic wrap or foil and let stand for 5 minutes, allowing the couscous to absorb the water and steam through.

Fluff the couscous gently with a fork, breaking up any clumps and ensuring the apricots are distributed throughout.

Stir in the chopped coriander or parsley and the spring onions, reserving a small handful of fresh herbs for garnish if desired.

Taste and adjust seasoning with additional salt if needed, then transfer to a serving dish and garnish with reserved herbs before serving warm or at room temperature.