Nutty Couscous Apricot Salad
Serves 8 people
10 min prep
- min cook
This deliciously crunchy, nutty couscous salad made with Anathoth Farm Apricot Chutney tastes fantastic served for dinner with a side of fresh veges.
Ingredients
Salad
- 1 cup Wholemeal couscous
- 1, 1/2 cups Chicken stock
- 1/2 cup Mixed seeds, toasted
- 75g Dried apricot, minced
- 1/4 cup Roasted peanuts, chopped
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
- Place couscous in a large bowl and cover with chicken stock. Cover and let stand for 5 minutes, until absorbed. Fluff with a fork.
- Add to a large bowl along with remaining salad ingredients. Toss to distribute.
- In a small bowl, whisk together dressing ingredients until combined. Toss through salad to evenly coat.
- Serve chilled or at room temperature.
This Recipe Uses
Apricot Chutney 410g
$6.99
410g
