serves 4) Chef Amit Choudary, Bloomsbury’s, Abu Dhabi
Prep time: 20 mins
Ingredients 200g couscous 400ml chicken stock, boiling hot 80g prunes, pitted and chopped 80g dry dates, pitted and chopped 40g onions, chopped 40g Dijon mustard 80ml olive oil 20ml balsamic vinegar 20g fresh parsley, chopped 20g capers, chopped 80g sun-dried tomatoes, chopped 800g oranges, peeled and cut into segments 80g baby spinach 120g rocket leaves 40g toasted almond flakes 20g capers Method: 1. Place couscous in a large bowl and pour chicken stock over. Cover bowl with cling film, leave for 15 minutes, then fluff couscous up with a fork. 2. In a salad bowl, mix together remaining ingredients, except spinach, rocket, almonds and capers. 3. When ready to serve, add couscous to salad bowl, mix to combine and garnish with remaining ingredients.