Darina Allen is a wonderful cook and her cookery school in Ballymaloe, Ireland offers rich inspiration for any friend of the kitchen. Has any ‘friend in the kitchen’ been there? The food is fantastic, the scenery wonderful and the shell house really unusual! You think you are in the middle of nowhere and then a coachload of foodies arrive for a cookery demonstration.

Here is a truly easy recipe from Darina which you can use time and time again throughout the summer and you will still love it in the autumn!

Couscous with Apricots and Pistachio Nuts

Method
Toss the pre-cooked couscous in a little extra virgin oil first, rub with your fingers to coat the grains.

Mix the couscous, apricots and pistachio nuts into a pyrex bowl and cover with the chicken stock or water and allow to soak for 15 minutes, stirring occasionally.
Season with salt and pepper and add a little olive oil.
Cover dish with foil and heat through in a moderate oven 180C/350F/Reglo4 for about 10 minutes, making sure it does not dry out.

Variation
Instead of the apricots and pistachios nuts stir in 2 tablespoons of freshly chopped herbs just before serving eg. Mint, coriander, parsley and chives.
A little grated orange rind or lemon rind and freshly squeezed juice is also delicious.

Fantastic with chicken, fish and hot summers evening by the BBQ…
out of the kitchen into the garden!