When you're looking for the perfect side for a BBQ, a Curry or even on it's own, this cous cous salad is it. It's better left overnight to chill and the flavours and aroma to mingle.You can also add additional dried fruit to your taste such as dried cherries, dates, sultanas. The choice is up to you. Initial purchase of ingredients may seem a lot but I guarantee having them on hand is worth it. 👌Serve with grilled chicken, fish or even halloumi. This is a winner all round.
5 from 1 vote
Less washing-up - No cook - Prep ahead - Solo travel
Place couscous in mixing bowl, pour hot water till it slightly covers the couscous, cover with tea towel.
Dice apricots to small chunks
Roughly chop Coriander
Finally chop Mint
Toast almonds
Wash the insides of the green stems of the spring onions to remove any dirt. Shake and pat dry, remove any wilted stems. Slice stems about the width of a pound coin.
Cut and juice lemon
Remove tea towel, fluff couscous with a fork, generous drizzle of olive oil, mix to coat couscous, add lemon juice and stir, add all the ingredients you've prepared and throughly combine, taste at this point, you may need more olive oil or lemon juice, add salt and pepper.
Place in air tight container in fridge.
Notes
If you are travelling solo this will store well in an airtight container for 3-4 days.