Name: MELA RIPIENA
Total time: 15 min

Ingredients

serves 4

FOR THE SPROUT SALAD

VINAIGRETTE

APPLE STUFFED WITH FRUIT COUSCOUS AND SPROUT SALAD

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 couscous 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.