Moroccan Couscous Salad

1. Cook the couscous: Place couscous in a bowl, pour over 250ml boiling water, cover, and leave for 5 minutes. Fluff with a fork.
2. Add flavour: Stir in olive oil, lemon juice, and Shemin’s Ras El Hanout while the couscous is still warm.
3. Add fresh ingredients: Mix in the cucumber, cherry tomatoes, red onion, chickpeas, parsley, and raisins/apricots if using.
4. Season: Taste and add salt, pepper, and extra lemon juice if needed.
5. Serve: Serve at room temperature, garnished with extra parsley or pomegranate seeds if you like.

Tips:

• Toast the couscous in a dry pan before adding water for extra flavour.
• Add salt to the boiling water for better seasoning.
• Use fresh mint as well as parsley for freshness.
• Add pomegranate seeds for colour and a sweet-tart bite.
• Top with crumbled feta just before serving for creaminess.
• Store in the fridge for up to 3 days and refresh with lemon before serving again.