On our quest to make Salads less boring, let's stop into Morocco!

Cous Cous is often thought of as a grain, but really they're tiny little balls of semolina, in fact bearing a closer resemblance to tiny pasta balls.

So this is technically a pasta salad, but don't tell anyone that.

With aromatic spring herbs and creamy and fragrant chèvre, this salad goes great with grilled meats or vegetables, roast beef, or even save some leftovers to put into a wrap the next day.

Serves 6 -8

400g Moghrabieh Couscous (Middle Eastern Couscous) cooked as per packet instructions
3 TB olive oil
1-2 tsp sea salt
1 cup dried raisins – soaked in cold water water for 20 mins to rehydrate
100g frozen peas, blanched and cooled
1 red onion finely chopped
½ pistachio or roasted almond roughly chopped
½ preserved lemon finely chopped
150g Woodside Cheese Wrights Chevre
1 bunch mint finely chopped
1 bunch dill finely chopped
½ bunch parsley finely chopped
Additional drizzle of olive oil
Edible flowers to decorate (optional)

1. Cook couscous as per packet instructions, drain and place into a large bowl, add olive oil and salt, mix well and set aside. 
2. Soak the raisins  – whilst they are soaking, blanch and drain the peas, chop the nuts, lemon and herbs – set all aside to add as soon as the couscous has cooled. Once soaking is completely, drain the raisins.
3. Once the couscous is cooled stir the raisins, nuts, lemon and herbs (keep a tiny amount aside to place on top) through the couscous, check for seasoning, season with salt and pepper as desired.
4. Break the Chevre into small chunks and gently fold through the salad, dress the top of the salad with a small amount of chopped herbs, a drizzle of olive oil and decorate with edible flowers if desired.
5. Serve with any meat, fish or as an addition to any meal.

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