“Think of this couscous salad as a starting point, rather than a fixed recipe, and use it as inspiration to start jazzing up couscous with your own favourite veg or leftovers to create a unique and delicious lunch. Try chunks of roasted squash, pomegranate seeds, fresh herbs, a squeeze of citrus, I could go on…. ”
Place 100g of couscous into a mixing bowl with a pinch of sea salt and just cover with boiling water. Pop a plate on the top and leave for 5 to 10 minutes to do its thing.
Trim the stalky-end off 1 small head of broccoli (250g) and place the whole broccoli head in a medium pan of boiling water over a medium-high heat and cook for about 4 minutes, or until bright green and tender.
Remove with a pair of tongs and place in a colander to steam-dry for a minute or two.
Make the dressing by peeling and crushing or finely grating ½ a clove of garlic into a clean jam jar.
Add 1 small handful each of sultanas and pine nuts, 2 tablespoons of extra virgin olive oil and squeeze in the juice from 1 orange.
Pick the leaves from ½ a bunch of fresh mint (15g) and set aside the smaller leaves for garnish. Finely chop the rest and add to the jar with a pinch of sea salt and black pepper. Pop the lid on and shake well to combine.
On a large chopping board, chop up the broccoli until fairly fine. Fluff up the couscous with a fork, then scrape the broccoli into the bowl and mix well.
Take half the couscous to work with a little pot containing half the dressing and toss them together, scatter with half of the baby mint leaves and crumble over half of the feta before serving, then repeat the following day!