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Serves 4 meals

150 grams of dried apricots soft

1 pinch of salt

4 teaspoons + 4 tablespoons of olive oil

250 grams Couscous

150 grams of green onions

3 sprigs of rosemary

8 stalks of thyme

2 pots of basil

1 untreated organic lemon

1 clove of garlic

1-2 red chillies

1 pinch ground cumin

1 pinch of ground coriander

150 grams feta cheese

The preparation sequence

chop apricots in half. Heat 250 milliliters Saltwater once. Saucepan, cooking kettle or other vessel remove from heat, 4 teaspoons oil, apricots and couscous while stirring gently add. In the closed saucepan, cooking kettle or other vessel so the. swell 5 minutes.

Clean green onions, mince underwater washing and rings. clean herbs in water, shake dry needles and leaves, for embellishing, pluck up on something.

hot clean lemon in water, wipe dry, peel off shell with a zester in thin strips. Herbs and lemon zest finely divide. Peel garlic and press through a garlic press. Chili clean, mince underwater washing and into thin rings. Herbs, lemon zest, chilli and 4 tablespoons oil mix. shred lemon in half, squeeze juice.

Couscous with 4-6 tablespoons citrus juice marinade. Season with salt, cumin and coriander. Crumble cheese. Serve salad with herb marinade a few drops on it and sprinkle cheese. Garnish with herbs