Serves: 2
Total time: 45 minutes

2 Bell Peppers
2 Red Onions
1/4 cup, Apricots
1/4 cup, Raisins
1 tablespoon, Rad El Hanout seasoning
1 teaspoon, Cumin
100 grams of uncooked cous cous
2 tablespoons, Olive Oil
Lemon, a good squeeze!
Salt, to taste

Pre-heat over to 200 degrees C or 400 degrees F.

Finely chop apricots, and place them, and the raisins in a bowl. Cover with hot water, and set aside.

Chop bell peppers, and red onions into thumb size pieces. Then add them to a large baking tray, and drizzle over the olive oil, and the Ras El Hanout. Mix, and arrange into a single layer around the tray.

Bake for 30 minutes, flipping half way through.

When cooked, sprinkle over some salt.

Cook cous cous as instructed on the packet. Once cooked add cumin, and stir to warm through with residual heat.

Drain apricots, and raisins.

Add cous cous, apricots, and raisins into the roasting tray with the veggies, drizzle over a squeeze of lemon juice, and toss together. Add more salt to taste.

Serve warm or store in the fridge to enjoy cold!