A hearty, sun-kissed Mediterranean salad bursting with creamy goat’s cheese, toasted almonds, sweet apricots, juicy dates and soft-fried eggs. Tossed with crisp greens and lemony yoghurt – this bowl is pure bliss!
Turkish Apricot, Almond & Egg Couscous
Ingredients
- 100g Couscous
- 150ml Boiling Water
- 40g Dried Apricots chopped
- 30g Pitted Dates chopped
- 30g Almonds chopped
- 40g Green Leaves rinsed & shredded
- 100g Cucumber rinsed & diced
- 60g Chevin Goat’s Cheese crumbled
- 100ml Lemon Yoghurt 80ml yoghurt + 20ml lemon juice
- 4 Eggs 2 per person – fried to your liking
- Salt & Pepper to taste
Instructions
- Steam the CouscousPlace couscous in a bowl and pour over 150ml of boiling water. Cover and let steam for 5–8 minutes until fluffy. Fluff with a fork once done.
- Prep the Fruit & VegRoughly chop the dried apricots, dates, and almonds. Dice the cucumber and shred the green leaves. Mix all together and set aside.
- Fry the EggsHeat a non-stick pan with a drizzle of olive oil or a knob of butter. Crack in the eggs and fry on medium-high until whites are crisp and yolks are cooked to your liking. Season with a pinch of salt and pepper.
- Mix It All TogetherIn a large mixing bowl, combine the couscous with the fruit & nut mix, cucumber, and greens. Crumble in the goat’s cheese and mix lightly.
- Plate & FinishDivide onto plates. Top each serving with 2 fried eggs. Drizzle generously with lemon yoghurt. Garnish with extra herbs or seeds if desired.
Notes
