Stuffed couscous cake with courgette linguine, pesto and grilled cep

Ingredients

• 500 g couscous
• 1 vegetable stock cube in 600 ml of boiling water (or homemade stock)
• 2 tsp ground turmeric
• 1 tsp ground cinnamon
• 100 g dried apricot, chopped
• 1 1/2 red onions, thinly sliced
• 1 tsp caster sugar
• 1 lemon (zest and juice)
• 2 eggs
• 50 ml olive oil
• small bunch coriander, chopped
• small handful mint, chopped, a few leaves reserved
• 125 g Snøfrisk® Natural
• 6 courgettes sliced á julienne
• Dash of olive oil
• 200 g basil leaves
• 100 g pine nuts, cashew nuts or almonds
• 100 g Parmesan cheese
• Dash of olive oil and lemon juice
• Pinch of salt and pepper to taste
• 3 cep mushrooms
• 1 garlic clove
• Dash of soy sauce