Marlene®
preparation time
up to 15 min.
difficulty
medium
apple
Fuji
Ingredients
serves 4
  • 3 small Fuji 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
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.