LUNCH – COUSCOUS WITH APRICOTS, LEMON & BRAZIL NUTS
This recipe features Brazil nuts, which offer the richest dietary source of selenium. This trace mineral plays a crucial role in boosting our immune system and preventing damage to cells and tissues. Brazil nuts are also a good source of magnesium and Vitamin E, two other key micronutrients that help us fight infection!
1 tbsp. olive oil, 80-100g couscous, 30g dried apricots, 2 tbsp. dried coriander, 100-150ml of hot vegetable stock, 2 chopped brazil nuts, a squeeze of lemon juice, salt and pepper, fresh basil (optional garnish).
Heat the olive oil in a pan. Add the couscous and stir well over a low heat for 2-3 minutes
Add the rest of the ingredients and keep stirring until the stock has been absorbed and the couscous is tender. Fluff the couscous with a fork.
Serve with a few fresh basil leaves
The next recipe by Zerlina will be released on Monday 19th March 2018.