Ingredients
- 1 cup /250g of Barley couscous
- 2 cups of boiling water
- 1 tbs of butter
- 1 vegetable stock tablet
- 2 tbs of olive oil
- 6 tbs of chopped onion
- 2 cloves of garlic, chopped
- 100 g of rolled and toasted almonds
- 4 tbs of raisins
- 4 tbs of chopped apricots
- salt and pepper to taste
- 2 tbs of chopped parsley
1 lb
1/2 lb
Almonds Sliced (Raw)
Sliced raw almonds perfect for adding to salads or baking.
- Excellent source of protein & heart-healthy fats;
- Significant source of essential minerals and vitamin E;
- Good source of flavonoids, plant-based antioxidants, that help to support and protect the body.
1 lb
1/2 lb
Apricot (Dried / Organic)
Certified organic dried apricots sugar-free, preservatives and sulfites free. These apricots have a smooth velvety texture that are tasty and great for you!
- Improves digestive health due to high fibre content;
- High in antioxidants and vitamin a precursor, beta-carotene;
- High in vitamin C for immune and adrenal support.
*Product of Turkey.
-7%
1 lb
1/2 lb
5 lb
-7%
1 lb
1/2 lb
5 lb
Process
In a pan with olive oil, fry the onion, garlic, add the almonds and sauté, then add the raisins and apricot. In a baking dish, dissolve the vegetable stock in boiling water and add a spoonful of butter, put all the couscous in this water, cover and let it rest for 5 minutes so that the couscous absorbs all the water. Add the almond mixture to the couscous and mix well, hitting the salt and putting pepper to taste. Sprinkle with chopped parsley.