Couscous salad

with apricots and cashews

  • 25 min.
  • 4 pers.
Recipe by


  • 1 dl. couscous
  • 1 bundle of chopped broad-leaved parsley
  • 1/2 cucumber without seeds, cut into slices
  • 1 avocado, sliced
  • 6 Earth Control Apricots, sliced into fine strips
  • 50 g Earth Control Cashews Natural
  • 1/4 finely chopped cauliflower
  • Olive oil
  • Salt and pepper


  • 3 tbsp. good olive oil
  • 1 tsp. sherry vinegar
  • 1 tsp. honey
  • Juice from half a lemon
  • Salt and pepper


Pour the couscous into a plastic container and then pour boiling water over until it covers. Season with a little salt and close the plastic container with a lid. Let it rest for a few minutes until tender. Flip the couscous with a little olive oil so it doesn´t stick together. Mix couscous together with finely chopped cauliflower, chopped parsley and cucumber. Mix the ingredients for the dressing and season with salt and pepper. Turn the dressing with the couscous salad and season with salt and pepper.

Roast the cashews on a dry pan until lightly golden. Garnish the salad with avocado, roasted cashews and finely chopped apricots.


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