- 1 1/2 cups water
- 1 cup quick cooking couscous
- 3 tbsp Snowdon House Lemon Verbena Vinegar
- 1 tbsp fresh ginger
- 3/4 tsp salt
- 3/4 tsp ground cumin
- 1/8 tsp cayenne pepper
- 1 tbsp olive oil
- 6 tbsp fresh chopped spearmint & parsley
- 1/4 cup chives
- 1/2 cup dried red pepper
- 1/2 cup dried apricots
Bring water to a boil, stir in the couscous, cover and let sit off the heat for ten minutes.
Transfer the couscous to a cookie sheet and spread it out so it cools quickly. Make sure there are no lumps.
Stir the remaining ingredients in a bowl and pour over the couscous salad.
Let sit for a minimum of an hour to mellow the flavours. You can store for up to three days in the fridge.
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