Couscous with peach

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Delicious salad for lunch or at the BBQ with couscous with mint, peach and cucumber. Nice and summery and fresh and sweet in taste.



Check the packaging of the couscous to see how much hot water you need. Dissolve the stock cube in this and add to the couscous. Let it soak for 5 minutes, stir with a fork and let it cool down.
Halve the cucumber lengthwise. Scrape out some of the liquid with a spoon and cut into half moons. Drain the chickpeas.
Stir the chickpeas, cucumber, almonds and raisins into the couscous. Drizzle with the lemon juice and olive oil. Finely chop the mint and parsley and toss with the couscous salad as well.
Cut the peaches into pieces and carefully toss through the salad last. Crumble the feta and sprinkle over the couscous salad. Serve immediately or store covered in the refrigerator for up to 3 days.
Tip: instead of regular olive oil you can also take the orange olive oil from Mr. verna . Very tasty!
Are there no fresh peaches available? Use canned peaches or take mango for example. Also replace the almonds with cashew nuts.

Source: Leukerecepten by leukerecepten-nl.
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