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Serves 4 meals

150 grams of dried apricots soft

1 pinch of salt

4 teaspoon + 4 tablespoons of olive oil

250 grams Couscous

150 grams of green onions

3 sprigs of rosemary

8 stalks thyme

2 pots of basil

1 untreated organic lemon

1 clove garlic

1-2 red chillies

1 pinch ground cumin

1 pinch ground coriander

150 grams feta cheese

The preparation sequence

Chop apricots in half. Heat 250 milliliters saltwater once. Saucepan, Cauldron or other vessel from the oven take 4 teaspoons oil, apricots and couscous with gentle stirring to give. In a closed saucepan, Cauldron or other vessel as to the. Swell 5 minutes.

Clean the spring onions, chop 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 chop. Peel garlic and press through a garlic press. Chili clean, chop and wash under water into fine rings. Herbs, lemon zest, chilli and 4 tbsp 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 splashes on it and sprinkle cheese. Garnish with herbs