Moroccan couscous salad

Clean the orange. Grate the orange zest and squeeze out the fruit.

Cut the vortexed apricots into small pieces.

Put the apricots, half of the grater, cinnamon, couscous and the salt in a bowl.

Boil the water.

Add the juice, the boiling water and the oil to the couscous while stirring. Let stand for 10 minutes.

Roast the almonds in a frying pan without oil or butter until golden brown. Allow to cool.

Slice the spring onion in thin rings and the coriander fine. Stir the couscous with a fork and stir in the spring onions, coriander, cheese and almonds.

Season the salad with salt and pepper and serve with the rest of the coriander.