Apple & Moroccan giant couscous salad

A crunchy fresh couscous salad made from Pink Lady apples and infused with smoky spicy aromas from Morocco. The perfect lunchbox treat!

• Preparation: 10 mins
• Cooking: 10 mins
• Serves: 2

What you need:

• 3 tbsp dry sherry
• 50g sultanas or raisins
• 200g giant couscous
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1 Pink Lady apple, cored and diced
• 2 shallots, finely chopped
• 1 garlic clove, crushed
• 2 tsp fresh root ginger, finely grated
• 1/2 red chili, de-seeded and finely chopped
• 25g pack fresh mint, leaves only finely chopped
• grated zest of 1 lemon
• 1 tbsp pine nuts, toasted

What you do:

1. Put the sherry into a small saucepan and gently bring just below the boil. Add the sultanas and set aside to soak.
2. Meanwhile put the couscous into a saucepan of boiling water and gently simmer for 6-8 minutes until swollen and tender. Drain in a sieve and rinse in cold water. Drain again thoroughly, using the base of a bowl to squeeze out any excess liquid. Set aside.
3. Put the paprika, cinnamon and cumin in to a dry frying pan and gently heat until fragrant. Transfer to a large bowl. Add all the remaining ingredients and stir in the couscous, sultanas and soaking sherry. Check seasoning and serve.

Cook's tip:

You can use regular couscous if you like, just make according to pack instructions.

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