Couscous salad with dried fruit and nuts

Meatless Mondays, anyone? Do it in style with this tasty couscous salad, brought to you by Radisson Blu Resort and Spa chef James Bartolo


•      300g couscous 

•      200g mixed dried fruit 

•      50g pistachios, chopped 

•      50g cashew nuts, chopped 

•      50g mint, chopped 

•      50g parsley, chopped

•      75ml olive oil 

•      50g spring onion, chopped 

•      Salt and pepper 


1.       Place the couscous in a large bowl and add some hot water and allow to soak.

2.       Fluff the couscous with a fork and add all other ingredients. 

3.       Serve warm or cold