Couscous with apricot and plum

Put the couscous in a pan and add the oil and the boiling water. Let cover for 2 minutes. Put the pan on low heat, add the butter and melt with stirring.

Cut the plums and apricots into thin slices. Roast the pistachios with 1 tsp of salt for 3 minutes in a frying pan without oil or butter. Let cool on a plate. Grate the green skin of the lime and squeeze out the fruit.

Cut the fresh mint into strips and the Chinese stem ginger fine. Stir in the lime zest and juice, the cinnamon and the sugar through the couscous. Add the plums, apricots, pistachios, fresh mint and ginger.

Serve with the hanging cup and possibly some honey. Tasty with grilled chicken breast and carrot salad.