Cous Cous Salad

Cooking time: 20 mins

SERVES: 4

Ingredients

- 250g couscous

- 400g chicken broth or water

- 50g almonds, sliced

- 50g pistachios, chopped

- 50g dried cranberries

- 100g dried apricots, chopped

- 50g golden raisins

- 1 small red onion, finely chopped

- 30g olive oil

- 20g lemon juice

- 10g honey

- 1 pinch of ground cumin

- Salt and pepper to taste

- Fresh mint leaves for garnish 

Method

In a saucepan, bring the chicken broth or water to a boil. Remove from heat, add the couscous, cover, and let it sit for 5 minutes. Fluff the couscous with a fork and let it cool.

-In a dry pan over medium heat, toast the almonds and pistachios until lightly golden. Set aside to cool.

-In a large bowl, combine the cooled couscous, toasted almonds, pistachios, dried cranberries, dried apricots, raisins.

-In a small bowl, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and pepper to make the dressing.

-Pour the dressing over the couscous mixture and toss gently to coat everything evenly.

-Taste and adjust the seasoning if needed.

-Garnish with fresh mint leaves.

-Serve chilled or at room temperature.