All About Apricots: Chargrilled Apricots with Chard, Almonds and Cous-Cous

Apricots and cous-cous 3

This time of year is my favourite. There is a slight chill in the air, making it the ideal time wear a ‘transition scarf’, yet there is still enough of a whisper of summer left to make the occasional evening unendingly balmy. At around this time every year I take this opportunity to gorge myself on fruit like it’s going out of fashion – so much so that I’m even cajoling it into savoury dishes.

Apricots 2

According to the Waitrose catalogue (on which I base a lot of my culinary decisions) one of the best things about this period of time, referred to as late summer, is the abundance of apricots. Paris and I decided to turn to the apricot for our next source of culinary inspiration. Such a versatile little number deserves some attention – so we’re going to experiment with how they can be used in sweet and savoury dishes.

Chard 3

We have discovered the joys of chargrilling fruit, caramelising the natural sugars into blackened lines. This works particularly well with soft stone fruit such as peaches, nectarines and apricots. Brushing a bit of scarlet-red, fiery harissa paste onto the fruit before grilling is a good idea, although it’ll leave a burn in the back of your throat as it cooks. To add to the harissa apricots, we wilted some chard, and piled the whole lot on top of some cous-cous. Not just any cous-cous, mind. Giant cous-cous – also known as maftoul –is, as the name suggests, a bigger, plumper version of the regular variety, with a pleasant nutty taste. The whole thing was finished off with a dollop of yoghurt with some more harissa swirled into it.

For Paris’ write up, click here.

Apricots and cous cous 2

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