With great flavour and texture, this makes a great side or salad.
Heat the butter in a saucepan, add the shallot and garlic and cook until soft. Add the moghrabieh and toast gently for a few minutes. Add the apricots, chicken stock, and salt and bring to a boil. Turn down the heat, cover and cook for 15 minutes.
Turn off the heat (but don’t remove the lid) and let steam for another 15 minutes to absorb remaining liquid. Stir through the herbs and pistachios just before serving.
1 shallot, chopped
2 cloves garlic, chopped
1 and 1/2 cups Cortas moghrabieh
1/2 cup dried tart apricots, chopped
600mls chicken stock or water
1/2 teaspoon salt
1/2 cup roughly chopped coriander, mint or parsley
1/2 cup pistachios, roughly chopped