Womens_Health_Australia_December_2016

GRILLED APRICOTS

AND PEACHES

WITH COUSCOUS,

SERRANO HAM,

PINE NUTS AND MINT

2176kJ / 3G SAT FAT/32G SUGAR

SERVES 4

X60gpinenuts

X200g pearl couscous

X8 apricots, cut into halves

X8 peaches, cut into

quarters

XVegetableoil,forrubbing

XJuiceof½lemon

XSplash of extra virgin

olive oil

XSplash of balsamic vinegar

X160g Serrano ham

XMint leaves, to garnish

1. Gently toast the pine nuts
   in a non-stick pan for 5–7
   mins until golden brown.


2. Boil the couscous for 9–10
   mins until soft. Drain and rinse
   under cold running water.


3. Rubthefruitwithalittle
   vegetable oil and cook on
   a high heat on a grill pan or
   barbecue for about 5 mins.


4. Whenthefruithascooled,
   mix in abowlwiththepine
   nuts and couscous. Dress with
   a squeeze of lemon, olive oil
   and balsamic vinegar.


5. Serve with the Serrano
   ham and garnish with
   mint leaves.

Here’s how to get

thosechef-style

grill marks: make

sure your grill pan

or barbecue is

smoking hot. Rub

the veg with oil

before placing

flat on the grill.

Leave to cook

for a few mins

until they’re

easy to remove.

Hope for some

theatrical flames

before scooping

them off the grill

and onto a plate.

Food

Hub

165

W H Y
EAT THIS?
Vitamin A in
apricots keeps
eyes healthy and
defends against
disease.