Moroccan couscous salad

SERVES 4 PREPARATION: 20 MIN STANDING: 20 MIN

DRESSING

juice and grated zest of 1 lemon

60ml (¼c) brown vinegar

30ml (2T) water

15ml (1T) brown sugar

125ml (½c) olive oil

15ml (1T) wholegrain mustard pinch each of paprika, ground cumin and ground coriander SALAD

500ml (2c) couscous

500ml (2c) hot water salt

20g fresh parsley, chopped

15g fresh mint, chopped

1 red onion, chopped

160ml (²⁄₃c) dried cranberries or sultanas

10 each dried peaches and pears, quartered

1 can (400g) chickpeas, drained

1 can (400g) red beans, drained leftover cooked chicken or red meat (optional)

50g almonds, toasted and salted

1 Dressing Mix all the ingredients well.

2 Salad Put the couscous in a bowl and add the hot water. Season with the salt. Leave to swell, then fluff up with a fork to separate the grains. Pour the dressing over and leave to absorb well.

3 Add the herbs and mix.

4 Add the rest of the ingredients and mix.

5 Spoon into bowls and serve.

My most cherished moments are the ones spent in the kitchen cooking with my family. Listening to their joy and laughter as we prepare meals together makes me so happy