Bejewelled Beetroot Couscous with Greens

2 cups Israeli or giant couscous
2 tablespoons extra virgin olive oil
1 tablespoon Ras el Hanout spice mix
2 ½ cups vegetable stock
¼ cup salt and ground black pepper
2 medium size raw beetroots, peeled and grated
2 cups mixed green leaves – I used a mix of baby spinach and baby beetroot leaves
1 bunch of parsley, leaves removed, stems discarded
¼ cup pepitas (pumpkin seeds), toasted
¼ cup pine nuts, toasted
10 dried apricots, chopped
Crumbled feta cheese for serving

Heat a large size pan on medium heat. Add the olive oil and couscous and saute, stirring every few minutes, until the couscous is golden brown in colour (around 7 minutes). Sprinkle the ras el hanout spice powder over and mix together. Pour in the stock. Bring to a boil and then reduce heat to low. Cover and cook gently until the stock has reduced (around 10 minutes). Check regularly to ensure the couscous does not stick to the pan. If needed, add a splash of extra water. Taste the couscous to see if it has softened. It is ideal still slightly firm, not too soft. Add ¼ teaspoon salt and a good grind of black pepper. Stir through. Remove from heat and allow to cool to room temperature.

Once couscous has cooled, add grated beetroot, spinach and beetroot leaves, parsley leaves, most of the pepitas, pine nuts and chopped apricots – reserving a few for serving. Mix together. Transfer to a serving platter and sprinkle with remaining pepitas, pine nuts and apricots. Top with crumbled feta cheese and drizzle with extra virgin olive oil. Serve.

Serves 4 as a side.