1 cup couscous
5 dried apricots, sliced
½ granny smith apple, grated
3 spring onions, finely chopped
¼ cup pumpkin seeds, toasted
¼ cup green olives, sliced
½ lemon (zest and juice of)
10g chopped mint
White balsamic vinegar
Lemon oil (or regular olive oil)
Salt & Pepper
Boil the kettle. Place the couscous in a medium sized bowl then pour over enough boiling water to cover the couscous plus another half a centimetre. Drizzle with a small amount of oil then cover with a clean tea-towel and a plate to allow it to steam for about 7 minutes.
Remove the tea-towel and plate then transfer the couscous to a flat vessel such as a large plate or a baking tray. Gently fluff the couscous with a fork, breaking up any clusters of couscous to create a light, quite dry consistency.
Once completely cooled return the couscous to a large mixing bowl, add the remaining ingredients and mix well. Balsamic vinegar, oil, salt and pepper should be added to taste.