Prep time 20 mins
2 tbs extra-virgin olive oil
3 tbs red wine vinegar
150g ready to eat dried apricots, sliced
1 small red onion thinly slice
150g toasted pine nuts, almonds and pistachios
150g mixed raisins
Seeds from 1 large pomegranate, save some for garnish
1 small bunch fresh mint
In a large mixing bowl whisk together olive oil, vinegar, salt and ras el hanout. Add the couscous and the water, whisk a little and set aside for the couscous to swell. This should take 10 mins or so. Fluff up the couscous with a fork, making sure there are no lumps. Add the rest of the ingredients, season and garnish with mint sprigs and some more pomegranate seeds. Allow salad to remain at room temperature for a half an hour so that flavors can develop.
I love to serve this salad with barbecued butterflied leg of lamb or a spice spatchcocked chicken. Delicious on its own for a healthy light lunch with the girls!