Couscous salad with herbal apricots

Name: Couscous salad with herbal apricots
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g dried soft apricots; 7-10 Tbsp Salt; 4 TSP + 4 Tbsp Olivenöl; 250 g Couscous; 150 g Spring onions; 3 Branches of rosemary; 8 Stem(s) Thyme; 2 Basil pots; 1 untreated lemon; 1 Garlic clove; 1–2 red chillies; 7-10 Tbsp ground cumin and coriander; 150 g lactose-free sheep's cheese

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g dried soft apricots
7-10 Tbsp Salt
4 TSP + 4 Tbsp Olivenöl
250 g Couscous
150 g Spring onions
3 Branches of rosemary
8 Stem(s) Thyme
2 Basil pots
1 untreated lemon
1 Garlic clove
1–2 red chillies
7-10 Tbsp ground cumin and coriander
150 g lactose-free sheep's cheese

Directions

1
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
2
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
3
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