Richly filled couscous salad with ricotta

Name: richly filled couscous salad with ricotta
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 250 g couscous; 1 el hot curry powder; 300 ml water; 1 green pepper; 75 g dried apricots without seeds; 20 g fresh celery; 250 g ricotta; 95 g peeled pistachio nuts; 300 g fresh spinach; 200 g frozen garden peas thawed; 6 el olive oil fresh lemon

Salad of couscous, paprika, apricots, celery, ricotta, pistachios, spinach and garden peas.

Ingredients

Directions

Put the couscous and curry powder in a large bowl and pour boiling water over it. Let stand for 10 minutes.
In the meantime, halve the peppers, remove the stalk and seedlings and cut the flesh into thin strips.
Slice the apricots into pieces and the celery. Mix half the celery through the ricotta and season with salt and pepper.
Heat a frying pan without oil or butter and toast the pistachios for 3 min. On medium heat.
Remove from the pan and allow to cool on a plate. Heel coarse.
Leave the pan on the heat and allow the spinach to shrink in parts. Add the peppers, garden peas, pepper and salt if necessary and heat for 3 minutes.
Remove from the heat and mix in the pistachios.
In the meantime, stir up the couscous with a fork and mix the oil, apricots, the rest of the celery, pepper and salt.
Scoop the vegetables through and serve with the herb ricotta.