Wednesday, 7 August 2013

Couscous, Hazelnut, Cranberry and Apricot Salad


It's the distinctive flavour of hazelnut oil which makes this recipe special. I bought a bottle of Uncle Joe's Cold Pressed Marlborough Hazelnut oil at the Auckland Food Show last week and am enjoying creating some new recipes with it.


1 cup of couscous
1.25 cups of water
2-3 tablespoons of hazelnut oil ( I used Uncle Joe's Cold pressed Marlborough hazelnut oil)
8 chopped apricots
1/2 cup of toasted chopped hazelnuts
1/4 cup  of dried cranberries
A handful of finely chopped parsley
Salt to taste


Boil the water and pour over the couscous.
Let it sit for five minutes, then fluff with a fork.
Stir in 2 tablespoons of hazelnut oil.
Add all the other ingrdients.
Season to your taste with salt.


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