Warm Couscous Salad

Ingredients

• 350 g whole-wheat couscous
• 610 ml chicken stock, boiling
• Pinch of flaked sea salt
• 30 ml olive oil
• 30 ml butter
• 20 ml chermoula spice
• 200 g baby carrots (with mini stems on)
• 200 g mini asparagus or fine green beans
• 100 g fresh wild rocket

Method

1. Place the couscous in a flat and shallow dish. Pour 500 ml boiling chicken stock over the couscous, stir in a few pinches of flaked sea salt and mix well.
2. Cover with cling film and allow to swell for about 12 minutes until the liquid is absorbed, the granules have doubled in size and the couscous is cooked and tender. Fluff using a fork to separate the granules. Tip onto a serving platter.
3. Meanwhile, heat the oil and half the butter in a large frying pan and add the chermoula spice. Cook, stirring for 1 minute. Add the baby carrots and cook for 2 minutes. Add the asparagus and stir for 2 more minutes. Arrange on top of the couscous.
4. In the same pan, melt the rest of the butter. Pour in the remaining stock and simmer for 3 minutes, deglazing the pan. Drizzle over the couscous and veggies.
5. Top with baby rocket and toss very gently. Serve warm as a side dish.