You'll Need

• 3 tbsp dry sherry
• 50g sultanas or raisins
• 200g giant couscous
• 1 tsp smoked paprika
• ¼ tsp ground cinnamon
• ½ tsp ground cumin
• 1 Pink Lady® apple, cored and diced
• 2 shallots, finely chopped
• 1 garlic clove, crushed
• 2 tsp fresh root ginger, finely grated
• ½ red chili, de-seeded and finely chopped
• 25g pack fresh mint, leaves only finely chopped
• Grated zest of 1 lemon
• 1 tbsp pine nuts, toasted

1. Crunchy fresh Pink Lady® apple combines beautifully with the smoky spicy aromas from Morocco. The perfect lunchbox treat! You can use regular couscous if you like, just make according to pack instructions.
   
   
2. Put the sherry into a small saucepan and gently bring just below the boil. Add the sultanas and set aside to soak.
   
   
3. Meanwhile put the couscous into a saucepan of boiling water and gently simmer for 6-8 minutes until swollen and tender. Drain in a sieve and rinse in cold water. Drain again thoroughly, using the base of a bowl to squeeze out any excess liquid. Set aside.
   
   
4. Put the paprika, cinnamon and cumin in to a dry frying pan and gently heat until fragrant. Transfer to a large bowl. Add all the remaining ingredients and stir in the couscous, sultanas and soaking sherry. Check seasoning and serve.