- 500g/1lb 2oz British Turkey breast steaks, cut into 1cm/1/2in cubes
- 175g/6oz cous cous
- 2tbsp olive oil
- 2tsp ground cumin
- 1tsp ground ginger
- 1tsp paprika
- 75g/1oz pine nuts, lightly toasted
- 2 fresh figs, chopped
- 100g/4oz no soak dried apricots, chopped
- 2tbsp white wine vinegar
- 4tbsp light olive oil
- 1tbsp lemon juice
- 1tsp harissa paste
- Pinch of sugar
- 1tbsp chopped fresh mint
- Spring onion to garnish
- Salt and black pepper
Put the cous cous in a heatproof bowl and pour over boiling water to cover by 2cm/3/4inch. Set aside for 15 minutes until the grains of couscous have swollen and absorbed the water. Fluff up the grains with a fork.
Heat the oil in a frying pan, add the turkey and stir-fry for 2-3 minutes. Add the cumin, ginger and paprika and cook for a further 2 minutes, stirring frequently. Remove from the heat and stir into the cous cous with the pine nuts, figs and apricots.
Whisk the dressing ingredients together and pour over the cous cous. Stir well and serve at once or leave to cool.
Tip: the pine nuts can be toasted under a grill or spread out on a baking sheet in a moderate oven. Once they start to colour watch them carefully as they will burn quickly burn and develop a bitter taste and if they are on a hot metal tray they will continue to toast after removing from the oven.