Filter
Reset
Sort ByRelevance
Jennifer 'Stapp' Rinard
Couscous salad with grilled apricots
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Prepare the couscous and then let it cool in a flat dish. Rub the grains with the fingers.
-
Mix 2 tablespoons of oil, lemon grater and juice through the couscous. Put the chicken fillet and half of the parsley and almonds through. Season with salt and pepper. Allow the flavors to set in for about 30 minutes and scoop the salad again.
-
Brush the cutting edge of the apricots with oil. Heat a grill pan and grill the apricots for 2-3 minutes until grill streaks appear.
-
Put the lukewarm apricots on the salad and drip with some lemon juice. Sprinkle the couscous salad with the rest of the parsley and almonds.
-
25 minMain dishPastificio di Martino orecchiette pasta, fennel bulb, sardines in olive oil, onion, raisins, chili flakes, pine nuts, fresh dill,orecchiette with sardines
-
35 minMain dishpandan rice, sweet pointed peppers, sweet onions, garlic, green peppers, oil, Pink shrimps, coriander,sweet pointed peppers with pandan rice
-
20 minMain dishpuff pastry, feta, Red pepper, pine nuts, olive oil, Red wine vinegar, lamb's lettuce,puff pastry tart with feta and paprika
-
20 minMain dishpork fillet steak, flour, olive oil, butter, dry white wine, lemon juice, lemon, fresh parsley, lemon,italian schnitzel (scaloppine al limone)
Nutrition
545Calories
Sodium0% DV0.8g
Fat35% DV23g
Protein50% DV25g
Carbs19% DV57g
Fiber24% DV6g
Loved it