Couscous salad with apricots and pistachios

Ingredients for 4 servings:

• 250 g couscous
• 300 ml vegetable broth, hot
• 1 bell pepper(s), red
• 2 onions, red
• 75 ml olive oil
• 100 g soft apricots
• 4 tbsp pistachios, salted, in the shell
• 1 handful of mint, fresh
• Ras el Hanout
• ½ lemon(s), juice
• Salt
• 1 handful of basil, fresh
• 1 handful of parsley, fresh

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Great as a party salad or as a side dish for barbecues.

Place the couscous in a large bowl and pour over the hot vegetable stock. Let the couscous swell until it is well swollen but not too soft. Finely chop the bell pepper and onion and sauté in a pan with a little oil. Season with ras el hanout and salt. Check that the couscous has the right consistency. If not, add a little more vegetable stock. Purée the mint, parsley, and basil with the oil using a blender or hand blender. Dice the apricots. Mix all ingredients in a bowl and season with salt, ras el hanout, and lemon juice. Peel the pistachios, toast them, and chop them slightly. Scatter them over the salad before serving.