Couscous Salad

Ingredients

• 250 g couscous
• 300 ml hot vegetable stock
• 2 pieces red bell peppers
• 240 g cooked chickpeas
• 4 pieces spring onions, sliced
• 30 g flat-leaf parsley
• 20 g fresh mint
• 1 pieces preserved lemon, finely chopped
• 5 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 50 g toasted almonds

Steps

1. 1
   Put the couscous in a bowl with 2 tbsp of the oil, the cumin and salt and rub it through with your fingers so every grain is coated.
2. 2
   Pour over the hot stock, cover tightly and leave 8 minutes without lifting the lid.
3. 3
   Fork it through thoroughly to separate the grains — do this while it is hot or it sets into a block.
4. 4
   Roast the peppers until blistered, peel and cut into strips.
5. 5
   Fold the peppers, chickpeas, spring onions and preserved lemon through the couscous.
6. 6
   Add the remaining oil, taste and adjust the salt and acid.
7. 7
   Fold in the herbs and almonds just before serving so they stay fresh and crunchy.