Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Peel and roast the pistachios and chop them up a little. Spread on the salad before serving.