Couscous salad with apricots and goat's cheese
Dissolve the bouillon cube in 600 ml of boiling water and pour it on the couscous.
Stir in the apricots and leave to cover for about 5 minutes.
Then stir with a fork and let spread on a large scale to cool.
Mix the couscous with the herbs, goat cheese and nuts. Beat the lemon juice with the honey and oil and scoop the dressing through the couscous. Bring extra to taste with salt and pepper. Store in the refrigerator until use.
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