Couscous with dried fruit

Instructions

• 1
  Preheat the oven to 160 °C. Arrange pine nuts and pistachios in a single layer on a baking sheet, place in the oven and bake for 12 minutes. Then transfer them to a bowl to cool.
• 2
  Prepare almond flakes in the same way and bake them in the oven for 8 minutes. Let cool in a bowl.
• 3
  Heat a pan over medium heat and dry-roast the shredded coconut, stirring constantly, until light golden. Transfer the roasted coconut to a bowl to cool.
• 4
  Place the couscous in a large bowl.
• 5
  Bring 600 ml of water to a boil with star anise, cinnamon, and 1 tablespoon of salt. Once the water starts bubbling, pour it into the bowl with the couscous. Add 2 tablespoons of olive oil, mix thoroughly, cover with a lid or an inverted plate, and let stand until all the water is absorbed and the couscous softens. Remove the star anise and cinnamon and discard them.
• 6
  Cut the pomegranate in half and use a spoon to tap out the seeds. Remove any white pith. Finely chop the apricots, coarsely chop the pistachios. Stir pine nuts, pistachios, almond flakes, dried fruit, coconut, chopped herbs, pomegranate seeds, and lemon zest and juice into the cooked couscous. Stir in the remaining olive oil, season with salt and pepper to taste, and mix.