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Middle Eastern-style couscous salad with mint and apricots
Middle Eastern-style couscous salad with mint and apricots: a fresh salad with cucumber, parsley, pistachios, lemon and olive oil – sweet, herby and quick to make.
At a glance
Serves 4
Prep time: 15 min
Cooking time: 5 min
Total time: 20 min
Calories: 350 kcal per serving
Protein: 7 g
Fat: 10 g
Carbs: 55 g
Ingredients
250 g couscous
250 ml vegetable stock
150 g soft dried yellow apricots
1 cucumber
4 tbsp olive oil
2 unwaxed lemons
50 g pistachios
1 very large bunch of mint
1 bunch of parsley
Method
You’ll need: chopping board · knife · mixing bowl
Put the couscous in a bowl, pour over the hot vegetable stock and leave to swell briefly. Then fluff it up with a fork.
Wash, dry and chop the cucumber, dried apricots, mint and parsley. Roughly chop the pistachios.
For the dressing, stir the olive oil with the lemon juice and season with spices to taste. Salt and a little pepper go well with it.
Mix the couscous with the cucumber, apricots, mint, parsley and pistachios. Pour over the dressing and fold everything in carefully.
Leave the salad to stand briefly so the couscous, herbs and apricots soak up the flavours. Taste again before serving.
Arrange in a large bowl or on plates and serve with extra mint, parsley or pistachios if you like.
Good to know
This salad tastes of warm evening light and a big bowl in the middle of the table. Fresh, sweet and sour, and just right when you want things uncomplicated.
Swaps
Couscous → quinoa (more protein and slightly more fibre). Pistachios → walnuts (more omega-3 fatty acids). Apricots → pomegranate seeds (fresher, slightly less concentrated sweetness). Olive oil → avocado oil (similarly mild flavour, also mainly unsaturated fats).
Allergens
Contains gluten from the couscous and tree nuts from the pistachios; well suited to children if the pistachios are finely chopped, and fine during pregnancy as long as the veg and herbs are washed thoroughly.
