Couscous with apricots and cheese

Name: couscous with apricots and cheese
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 300 g couscous; 350 ml boiling water; 2 toe garlic; 8 el peanut oil; 800 g finely chopped stew vegetables; 3 tl ground cumin; 75 g veded apricots without pit; 15 g fresh basil; 30 g almond shavings; 3 el baking flour; 150 g Blue d'Auvergne blueberry cheese 50

Ingredients

Directions

Put the couscous in a bowl, pour the boiling water over it and leave covered for 10 minutes. Slice the garlic.
In the meantime, heat the oil in a skillet and fry the stew vegetables, cumin and garlic for 10 minutes on a medium heat. Change regularly.
Meanwhile, cut the apricots into pieces and the basil into strips.
Heat a skillet without oil or butter and toast the almond shavings on a medium heat for 3 minutes. Remove from the pan and allow to cool on a plate.
Beat the oil with the honey into a dressing.
Stir in the couscous with a fork and mix in the dressing, stew vegetables, apricots, basil and almond shavings.
Season the couscous with pepper and salt. Crumble the cheese and serve.