Oriental Couscous Salad

Ingredients

• 300 g instant couscous
• 600 ml hot vegetable broth
• 2 Zucchini
• 2 Spring Onions
• 60 g dried apricots
• 3 tbsp olive oil
• 30 g Raisins (2 tbsp)
• 20 g pine nuts (2 tbsp)
• 2 tbsp lemon juice
• 1 tsp Honey
• 4 tsp mint
• chili flakes

Instructions

1. 1.

   Place couscous in a bowl, pour boiling broth over it and let it sit for about 10 minutes to absorb the liquid. Then allow it to cool.

2. 2.

   Meanwhile wash, peel and dice the zucchini. Wash, trim and slice the spring onions into thin rings; cut some green parts into fine strips for garnish. Dice the apricots.

3. 3.

   Heat oil in a pan. Sauté the zucchini, spring onions, apricots, raisins and pine nuts over high heat for 3 minutes. Remove from heat and mix with 4 tbsp water. Let cool.

4. 4.

   Combine the pan contents with the couscous and season with lemon juice and honey.

5. 5.

   Divide the salad into four bowls. Wash and shake off excess mint leaves. Garnish each bowl with mint, chili flakes and spring onions.