MATERIALS:
1 cup couscous
1 cup of water
20 g butter,
80 g chopped dried apricots
60 g chopped dates
1 teaspoon chopped mint leaves
2 tablespoons chopped parsley
2 tablespoons olive oil
2 tablespoons orange juice
HOW TO MAKE SALAD MIDDLE EAST:
1. Combine couscous and water, cover and bring to a boil. Remove and leave covered for 10 minutes
(or follow the instructions wrapper). Transfer to a bowl,
Gently stir in butter, then chill.
2. Mix all remaining ingredients to the couscous and stir well.
Serve the salad at room temperature.