Cous Cous and Apricot Salad Recipe

How to make Cous Cous and Apricot Salad Recipe

Method

Make cous cous according to the packet directions – adding your stock cube to the water.
Whilst the cous cous is cooking, grill the apricots. Heat a grill pan on medium-high heat and spray lightly with olive oil to prevent sticking. Place each half flesh-side down for 2-3 minutes until lightly grilled. Remove and set aside.
Using the same pan, spray again with a little more olive oil and lightly sauté the onion. Remove the onion when lightly browned then set aside.
Chop the dates, apricots and macadamias then finely chop the parsley leaves. Combine all of these and set aside.
Make the dressing. Whisk the juice and zest of the lemon with the olive oil.
Bring all the ingredients together. In a large bowl, combine the cous cous, chopped dates, apricots, macadamias and parsley. Lightly toss these together to combine. Drizzle with the dressing and toss once more to combine everything.
Place the cous cous in a serving dish and top with the grilled apricots, sprinkle with rocket leaves and freshly ground salt and pepper, to taste.

Optional: Exchange parsley with coriander. Add other dried fruits or nuts of your choice, such as pine nuts or cranberries. Add a handful of crumbled Greek fetta cheese as garnish.

Serves:
4

Prep Time:
20 minutes

Cook Time:
5 minutes

Ingredients

1 cup prepared Remano cous cous
1 Chefs’ Cupboard chicken stock cube
The Olive Tree olive oil spray
4-5 fresh whole apricots, seeds removed, sliced in half
1 small red onion, diced
¼ cup Sweet Vine pitted dates, chopped into 1cm pieces
¼ cup Sweet Vine dried apricots, chopped into 1cm pieces
¼ cup Forresters macadamias, chopped into 1cm pieces
½ cup fresh parsley leaves, finely chopped
Juice and zest of 1 lemon
1 tbsp The Olive Tree extra virgin olive oil
A handful of fresh rocket leaves
Salt and pepper, to taste

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