Ingredients

250 ml (8 fl oz) apple juice 175 g (6 oz) couscous
1 red pepper, cored, deseeded and diced 4 tablespoons chopped parsley
3 tablespoons chopped mint 25 g (1 oz) currants
2 oranges, segmented 1 red onion, sliced 25 g (1 oz) flaked almonds
DRESSING
juice of 1 orange juice of 1 lemon or lime
2 teaspoons olive or hazelnut oil 1 teaspoon honey
Almonds (see also the Nutritional Tip on page 42) contain the amino acid arginine (amongst other vital nutrients), thought to improve the health of artery linings and reduce the risk of heart disease.

Instructions

1.Place the apple juice in a saucepan and bring to the boil. Slowly stir in the couscous. Remove the pan from heat. Cover and leave to stand for 10 minutes. Fluff up with a fork.
2.Add the pepper, herbs and currants to the couscous. Toss to combine. Transfer to a serving bowl. Scatter with the orange segments and onion.
3.For the dressing, place the ingredients in a small saucepan and heat gently to dissolve the honey - do not allow to boil. Drizzle over the salad. Scatter with the almonds.

Almonds (see also the Nutritional Tip on page 42) contain
the amino acid arginine (amongst other vital nutrients),
thought to improve the health of artery linings and reduce
the risk of heart disease.

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