Couscous Salad with Apricots and Pistachios
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g couscous
- 300 ml vegetable stock, hot
- 1 red pepper (s)
- 2 onion (s), red
- 75 ml olive oil
- 100 g apricot (s), (soft)
- 4 tablespoon pistachios, salted, in the shell
- 1 handful mint, fresh
- Spice mix, Moroccan, (Ras el Hanout)
- 0.5 ½ lemon (s), juice from it
- salt
- 1 handful fresh basil
- 1 handful parsley, fresh
Print Recipe
Pin Recipe Instructions
- Put the couscous in a large bowl and pour the hot vegetable stock over it. Let the couscous soak until it is well swollen but not too soft.
- Chop the bell pepper and onion into small pieces and sauté with a little oil in the pan. Season to taste with Ras el Hanout and salt.
- See if the couscous is the right consistency. If not, add some vegetable stock. Puree the mint, parsley and basil with oil using a hand blender or hand blender. Cut the apricots into small cubes. Mix all ingredients in a bowl and season with salt, Ras el Hanout and lemon juice.
- Peel and roast the pistachios and chop them up a little. Spread on the salad before serving.
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