INGREDIENTS
For the stuffed apples
3 small Gala apples
100 g of couscous
200 ml of vegetable stock
5 tablespoons of olive oil
1 teaspoon of turmeric
Salt and pepper
1 teaspoon of ras el hanout (oriental spice)
1 lemon
1 orange
A little chopped parsley
For the sprout salad
Different types of sprouts (e.g. soybean, beetroot,
pea and alfalfa)
Vinaigrette
Safflower oil, soy sauce, apple vinegar, ½ diced
shallot, salt and pepper
PREPARATION
Bring the vegetable stock to a boil, adding the olive oil, turmeric
and ras el hanout. Season with salt and pepper and combine with
the couscous. Briefly bring to a boil, then let it sit with the lid on.
After 3-4 minutes, mix it with a fork. Hollow out the apples with a
spoon and rub them with a dash of lemon juice so they remain a
beautiful light colour inside. Separate the flesh from the core and
cut into small pieces, peel the orange and add both to the cous-
cous together with the parsley. Season again with salt and lemon
juice to taste. Stuff the apples, decorate them with the sprouts and
sprinkle with the vinaigrette.
Up to 15 min. Serves 4 Medium
Stuffed apple
with fruit couscous and sprout salad
Royal Gala:
very sweet and juicy
See more cooking suggestions on marlene.it/en/recipes
15.04.21 12:05
