with fresh apricots and pistachio kernels

  • 15 min
  • 4 pers
Recipe by Ditte Ingemann


  • 2 dl couscous
  • 3 dl boiling water
  • 1/2 bundle of Moroccan mint
  • 1/2 bundle of basil
  • 1/2 bundle of cilantro
  • 4 tbsp Earth Control Pistachio kernels
  • 4 tbsp freshly squeezed lemon juice
  • 2 tbsp olive oil
  • 2 tsp Salt


Put couscous in a bowl and pour boiling water over. Put film over the bowl and allow to draw for approx. 10-15 min. Finely chop the herbs and cut apricots into thin slices. Pistachio kernels are shaken on a pan until they turn golden - but be careful not to get too much. When the couscous has finished, stir with a fork so that the grains fall apart. Add the freshly chopped herbs, apricots and toasted pistachio kernels along with olive oil in the couscous. Taste with lemon juice and salt. Served e.g. as an accessory for grilled meat, lamb or poultry.

Instead of apricots you can use peaches, but you can also use Earth Control Pumpkin seeds or Cashews instead of Pistachio kernels.

Pistacio Kernels

The pistachio kernels come from a deciduous tree cultivated in the Mediterranean and the United States. The fruit is originally the size of a hazelnut, and when roasted on the pan, the seed shell in w[...]
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