WWW.FREI-STYLE.COMCouscous Salad with Apricots
Ingredients
- 200 gr (7 oz.) couscous
- 4 apricots
- 4 tomatoes (approx. 200-250 gr (7.1-8.8 oz.))
- Fresh mint
- Fresh cilantro
- Fresh dill
- 50 gr (1.8 oz.) pistachios (peeled)
- 2 Tbsp barberries (or cranberries)
- 5 Tbsp olive oil
- 1 tsp ras el hanout
- 3 Tbsp lime juice
- Salt
- Pepper
Instructions
- 1.Pour hot water over the couscous and let it soak for approx. 10 minutes (or prepare it according to the packet instructions)
- 2.Dice the apricots and tomatoes
- 3.Chop the fresh herbs (it can be a large bunch)
- 4.Add everything into a bowl – season with olive oil, lime juice, ras el hanout (optional), salt and pepper
- 5.Let the salad stand for 1-2 hours, if necessary season it some more with lime juice, oil, salt and pepper
- 6.Stir in barberries and pistachios and serve the salad cold
Notes
Tip from my kitchen: the salad tastes best after resting for 1–2 hours and is great to make a day ahead – covered in the fridge it keeps for 2–3 days. Season it again with lime juice, oil, salt and pepper before serving, as the couscous soaks up the flavors. Swap the barberries for cranberries, and if you don't like cilantro use parsley instead. For a gluten-free version the salad works beautifully with quinoa or millet instead of couscous. Stir in the pistachios just before serving so they stay nice and crunchy.
Nutrition per serving: 455 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook