This sweet fruit with innumerable properties is also very versatile in the kitchen. You can use it as a garnish for a cheesecake, panna cotta, and a savory recipe such as pasta or couscous. The editorial staff of Melarossa offers you two recipes featuring apricots that are easy to prepare and light. Look at the gallery and discover the 2 recipes we have designed for you!
Couscous With Apricots
Couscous with apricots is an original proposal for preparing this traditional ethnic dish that lends itself to many different interpretations: with vegetables, chicken, or fish. We have combined this recipe with fresh apricots, an unusual ingredient because couscous is usually combined with dehydrated and non-fresh fruit. Instead, with fresh fruit, you can give a special flavor to your couscous and make it even more colorful and beautiful to look at.
Together with apricots, combine vegetables with a neutral taste as a side dish to let this summer fruit’s rich and dense taste prevail. Apricots, in addition to being appetizing, are also a small mine of essential vitamins for the body. Cous with apricots is a light dish, ideal in the summer for any occasion, from lunch to dinner to appetizers, and as an aperitif, perhaps served in cups for individual consumption. It is also excellent to prepare in advance and take with you for lunch at the office or on the beach for a light and tasty lunch.
Nutritional Values Of Couscous With Apricots
Apricots contain a lot of vitamin A, making them useful for skin and eyesight, especially in retinal diseases. Then vitamin C preserves tissue elasticity and promotes microcirculation, counteracting water retention and cellulite. And again, in apricots, there are large quantities of mineral salts, particularly potassium, which makes them diuretic and purifying. They are also slightly laxative, thanks to the presence of fibers. Precisely for this reason, it is important to moderate consumption to not stress the intestine too much.
Find Out How To Prepare The Couscous Recipe With Apricots
- Calories per Person: 230
- Total Calories: 920
- 200g couscous _
- 60g lettuce _
- 1 red onion
- 5 apricots
- 1/2 lemon of the juice
- 50g low fat yogurt
- 2 teaspoons extra virgin olive oil
- salt to taste
- pepper to taste
- Bring 200ml of salted water to a boil in a saucepan, pour in the couscous, and turn off the heat.
- Please wait a few minutes, leaving the couscous in the pot until the water is completely absorbed, then transfer it to a plate, fluff it up with a fork, and wait for it to cool.
- Cut the onion into thin slices, wash the apricots, and cut them into cubes.
- Wash and cut the lettuce. Prepare an emulsion of yogurt, lemon juice, and extra virgin olive oil in a bowl, beating with a fork. She mixes everything thoroughly and leaves it aside.
- Put the couscous, onion, apricots, and lettuce in a large bowl. Salt and pepper to taste, season with the yogurt sauce, mix well, and serve.
- If you are on a diet: try this cereal and fruit “salad” as a single dish, quick to prepare and nutritious.