500 ml (2 cups) water
185 g (1 cup) couscous
40 g butter
1 tablespoon honey
2 carrots, quartered lengthwise, then diced
1 celery stalk, diced
2 Lebanese cucumbers, diced
1 tablespoon cumin seeds, toasted and crushed
75 g (½ cup) currants
70 g (½ cup) pistachios
60 g (½ cup) slivered almonds, toasted
Zest and juice of 1 lemon
Zest of 1 orange
½ cup coriander leaves
½ cup mint leaves
Sea salt and freshly ground black
Pepper to taste
For the dressing
250 g (1 cup) Greek yoghurt
Handful of finely chopped mint leaves
First measure out all your ingredients ready to assemble the salad.
Heat the butter in a frying pan until melted, add the honey and cook the carrots over medium heat until softened. Season well with salt and pepper.
To cook the couscous, heat 2 cups of water in a medium saucepan until boiling.
Remove from the heat and add the couscous.
Stir and allow to stand for a few minutes until the couscous absorbs all the liquid, then fluff with a fork.
As texture is key, combine all the ingredients just before serving so the salad doesn’t get soggy and maintains its riot of textures. Combine the yoghurt and mint leaves to make the dressing and serve on the side to splash on the couscous. Serves 4–6
Handy tip: If you can get pomegranate seeds, throw them in for extra crunch and colour.