Fruit and Nut Couscous Salad with Lemon Dressing

Ingredients

• 100g couscous
• 25g pine nuts
• 1 tbsp unsalted pistachio nuts, shelled
• 2 large spring onions, finely sliced
• 1 large carrot, peeled and finely grated
• 1 tomato, diced
• ½ small cucumber, diced
• 10g fresh flat leaf parsley, finely chopped
• 5g fresh mint, finely chopped
• 3 medium dried apricots, sliced

For the dressing

• 2 tbsp lemon juice
• 1 clove garlic, finely minced
• 2 tsp olive oil
• A pinch of ground black pepper
• ½ tsp Dijon mustard

Method

1. Place the couscous in a small bowl, pour 150ml of boiling water over the couscous and cover the bowl with a lid or plate. Leave the couscous to stand for five minutes until tender, then fluff with a fork.
2. While the couscous is softening, heat a small frying pan over a medium heat and add the pine nuts and pistachios. Toast the nuts for about two minutes until the pine nuts are lightly browned, watching the pan closely as pine nuts burn very easily. Transfer the toasted nuts to a small plate to cool.
3. In a large bowl, add all of the prepared vegetables, herbs, apricots and cooked couscous then mix well.
4. To make the dressing: In a small jug or bowl combine all of the dressing ingredients, then pour over the couscous salad.
5. Divide the salad onto two plates, sprinkle with pistachio and pine nuts and serve.