This salad is great as a side dish or add chickpeas and crumbled feta and serve as a vegetarian meal.
Pomegranate krills would also be a lovely addition.

• Finished in: 30

Yield: 8 as a side dish

Ingredients

• 2 tablespoons olive oil
• 2 cups Israeli couscous
• 3 cups vegetable or chicken stock
• 70g pistachio nuts, toasted and roughly chopped
• 1/3 cup roasted almonds, roughly chopped
• 3 spring onions, finely sliced
• a handful of flat leaf parsley, chopped
• a handful of mint leaves, chopped
• 1/3 telegraph cucumber, chopped into 1cm pieces
• 5 dried apricots, chopped into 1cm piece
• 1 tablespoon lemon juice
• 2 teaspoons grated lemon zest
• 2 tablespoons extra virgin olive oil
• 1 teaspoon liquid honey

Method

Heat the oil in a large pot over a medium heat and toast the couscous for 5-8 minutes until golden and fragrant. Stirring regularly. Pour over the stock and season with salt, bring to the boil and then reduce to a simmer, cover and cook for 10 minutes or until the couscous is tender.  If needed drain off any excess stock.  Set aside to cool. Tip the cooled couscous into a large salad bowl and toss with pistachio nuts, almonds, spring onions, parsley, mint, cucumber and dried apricots. Drizzle with combined lemon juice, zest, olive oil and honey and toss to combine.