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Jennifer 'Stapp' Rinard
Couscous salad with grilled apricots
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Ingredients
Directions
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Prepare the couscous and then let it cool in a flat dish. Rub the grains with the fingers.
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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.
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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.
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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.
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Nutrition
545Calories
Sodium0% DV0.8g
Fat35% DV23g
Protein50% DV25g
Carbs19% DV57g
Fiber24% DV6g
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