We had a BBQ last weekend. After a week of glorious, warm and sunny weather we picked the one day it was freezing cold and the guests had to borrow socks and jumpers and blankets! The food made us happy tho 🙂 This salad is so simple to make but tastes great and goes with anything!
For 6-8 portions you need
1 cup cous cous
2 cups boiling veg stock
1/4 cup dried currants
1 finely chopped red onion
1 finely chopped small bunch fresh coriander
1/2 finely chopped small bunch mint
2 tsp moroccan spices e.g. ras el hanot
3 tsp pine nuts and sunflower seeds toasted in a frying pan
2 tbsp olive oil
Place everything about from the pine nuts and sunflower seeds in a large bowl and cover with clingfilm until the cous cous is rehydrated. Fluff up with a fork and then sprinkle over the seeds and pine nuts.