Bill Granger makes roasted apricot couscous with grilled fish on Lorraine.

Bill says “Fruity couscous is full of flavour and goes perfectly with a lightly cooked white fish such as cod or sea bass.”

The ingredients are: 250g couscous, 310ml chicken stock, 2 pinches saffron threads, crumbled, 25g unsalted butter, 8 apricots, halved and stoned, 1 tbsp light brown sugar, ¼ tsp ground cumin, 4 spring onions, sliced, 3 tbsp shelled pistachios, roughly chopped, 4 firm sustainable firm white fish fillets, 2 tbsp olive oil, Handful coriander leaves and 2 limes.