Chili couscous salad with herb apricots

Name: Chili couscous salad with herb apricots
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g Soft apricots; 7-10 Tbsp Juice of 1 orange; 7-10 Tbsp Salt; 250 g Couscous (instant); 1 potty Thyme; 2 pots Basil; 1 Organic Lemon; 1 Garlic clove; 1–2 red chillies; 1 collar Spring onions; 2 TABLESPOONS Olive oil; 7-10 Tbsp ground cumin and coriander; 150 g Feta

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g Soft apricots
7-10 Tbsp Juice of 1 orange
7-10 Tbsp Salt
250 g Couscous (instant)
1 potty Thyme
2 pots Basil
1 Organic Lemon
1 Garlic clove
1–2 red chillies
1 collar Spring onions
2 TABLESPOONS Olive oil
7-10 Tbsp ground cumin and coriander
150 g Feta

Directions

1
Halve the apricots and soak them in orange juice for about 10 minutes. Bring a good 1/4 l water with about 1/2 teaspoon salt to the boil. Stir in couscous. Remove from heat, cover and let it swell for about 5 minutes. Then loosen up with a fork.
2
Wash the herbs and shake dry. Pluck off leaves, chop finely. Wash lemon hot, dab dry, rub off the peel. Peel garlic, chop coarsely. Sprinkle a little salt over it, crush it with a fork to a paste.
3
Clean the chilli, cut lengthwise, remove seeds, wash and cut into fine rings. Mix herbs, lemon peel, garlic and chili.
4
Clean, wash and cut the spring onions into rings. Heat oil in a pan. Sauté the spring onions for about 1 minute. Drain the apricots, add to the spring onions and steam briefly while stirring.
5
Remove the pan from the stove. Stir in the herb mix.
6
Squeeze the lemon. Season the couscous with approx. 4 tbsp. lemon juice, salt and 1 pinch each of cumin and coriander. Fold in the herb apricots. Crumble the feta and sprinkle over the salad.