Ingredients

6 oz couscous
2 tablespoons olive oil
1 lb 2 oz turkey breast steak, cut into 1/2 inch cubes
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teasspoon paprika
3 oz pine nuts, lightly toasted
2 fresh figs (if you can find them) chopped, or else use dried figs
4 oz dried apricots, chopped
Salt and pepper
1 spring onion trimmed and sliced on the slant to garnish
Dressing:
2 tablespoons white wine vinegar
4 tablespoons light olive oil
1 tablespoon lemon juice
1 teas Harissa paste
Tiny pinch sugar
1 tablespoon fresh chopped mint

Preparation:

Cook couscous according to packet directions. Fluff it up with a fork. Set aside. Heat
oil in pan, add turkey and stir-fry over a brisk heat for 3 mins. Add cumin, ginger, and
paprika and cook further 2 mins. Remove the turkey with a slotted spoon and stir into the
couscous, along with pine nuts, figs and apricots. Season to taste. Whisk dressing
ingredients together, pour over couscous and stir well to combine. Garnish with spring
onion and serve when slightly cooled.