1. Tip the couscous into a bowl then pour over about 300ml of boiling water or just enough to cover and leave to sit for 10 minutes, then fluff up with a fork.
2. Add the apricots, cranberries and nuts and stir to combine.
3. Mix the dressing ingredients together and season to taste with sea salt and freshly ground black pepper. Pour over the couscous and stir then stir through the parsley. Taste and adjust as necessary.
234 kcal per serving
250 g couscous
25 g dried apricots (chopped)
25 g cried cranberries or use dried ready to eat dates
25 g whole almonds (in skin, roughly chopped) or use hazelnuts
1 handful of fresh flat leaf parsley (roughly chopped) or use coriander
For The Dressing
1 tbsp extra virgin olive oil
2 tsp white wine vinegar
1 tsp Canderel Granules
1 Pinch of ground all spice
Suitable for diabetics as part of a balanced diet and suitable for vegetarians
|1 Teaspoon = 0.5g (Jar contains 150 teaspoons)||Per teaspoon (0.5g)||Per 100g|
|of which saturates||0g||0g|
|of which sugars||0g||7.3g|