Halve the apricots. Boil 250 ml salted water. Remove the pot from the heat, add 4 tsp. oil, apricots and couscous, stirring gently. Leave to swell for about 5 minutes in a closed pot
Clean, wash and cut the spring onions into rings. Wash the herbs, shake dry, pluck off the needles and leaves, except for something to garnish. Wash lemon hot, grate dry, peel peel in thin strips with a pestle ripper. Chop herbs and lemon zests finely. Peel garlic and press it through a garlic press. Clean and wash the chilli and cut into fine rings. Mix herbs, lemon zests, chilli and 4 tbsp. oil. Halve lemon, squeeze juice
Marinate the couscous with 4-6 tablespoons of lemon juice. Season to taste with salt, cumin and coriander. Crumble cheese. Arrange salad and sprinkle with herb marinade and sprinkle cheese. Garnish with herbs