Nutty Couscous Apricot Salad

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  • Vegetarian Recipe

This deliciously crunchy, nutty couscous salad made with Anathoth Farm Apricot Chutney tastes fantastic served for dinner with a side of fresh veges.


Serves 6-8

INGREDIENTS

SALAD

  • 1 cup wholemeal couscous
  • 1 1/2 cups chicken stock
  • 1/2 cup toasted seeds (I used sunflower, pumpkin and buckwheat)
  • 75g dried apricots, chopped
  • 1/4 cup chopped roasted peanuts
  • 1/4 cup desiccated coconut, toasted

DRESSING

  • 1/4 cup Anathoth Farm Apricot Chutney
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 1/4 cup sultanas
  • 1/2 tsp salt

METHOD

  1. Place couscous in a large bowl and cover with chicken stock. Cover and let stand for 5 minutes, until absorbed. Fluff with a fork.
  2. Add to a large bowl along with remaining salad ingredients. Toss to distribute.
  3. In a small bowl, whisk together dressing ingredients until combined. Toss through salad to evenly coat.
  4. Serve chilled or at room temperature.
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