A salad that needs no cooking at all. Make the evening before, then pack in a lunchbox for a healthy weekday lunch.
SERVES 4
PREP TIME 12 MINS
COOK TIME 0 MINS
Recipe Ingredients:
| 10 oz (300 g) couscous |
| 1.5 tbsp olive oil |
| 1 tbsp powdered vegetable stock or 525ml hot vegetable stock |
| 1.75 oz (50 g) pine nuts |
| 3.5 oz (100 g) dried apricots, finely chopped |
| 1 large handful coriander leaves, finely chopped |
| 4.5 tbsp extra virgin olive oil |
| Juice of 1 lemon |
| Salt and freshly ground black pepper |
| 2 or 3 tbsp pomegranate seeds, to serve |
Recipe Methods:
| 1 Boil a kettle. Put the couscous into a bowl and drizzle over the olive oil. Rub it into the couscous, scatter over the powdered vegetable stock (if using) and mix it in. |
| 2 Pour over 525 ml (17fl oz) of boiling water (if using powdered stock) or hot vegetable stock, and stir briefly. The liquid should just cover the couscous. Immediately seal with cling film. |
| 3 Leave for 5 minutes, then test the grains, which should be nearly soft, and all the water soaked in. Fork over the couscous and leave it to cool, forking it occasionally to separate the grains. |
| 4 Meanwhile dry-fry the pine nuts in a non-stick frying pan over a medium heat, stirring, until they colour. Be careful, as they can burn quickly. Set aside to cool. |
| 5 Toss together the cooled couscous, pine nuts, apricots and coriander. Mix in the extra virgin olive oil and lemon juice, and season to taste. Scatter over the pomegranate seeds to serve. |
NUTRITIONAL INFORMATION (per recipe)
| Fat : 120.35 g | Fibre : 23.53 g |
| Iron : 9.02 mg | Sugar : 55.99 g |
| Calcium : 136.55 mg | Sodium : 878.3 mg |
| Potassium : 1977.21 mg | Calories: 2391.45 kcal |
| Protein : 46.55 g | Vitamin A : 3894.06 IU |
| Vitamin C : 14.28 g | Carbohydrates : 267.39 g |
| Saturated Fat : 14.39 g | Cholesterol : 0 mg |