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Spiced couscous salad

Danny Boome from Danny by the Sea
Many Middle Eastern dishes combine fruity flavours with grains and spices - here's a classic salad by Danny Boome

Spiced couscous salad

Method

1. Place the couscous in a large heatproof bowl and stir in the spices.

2. Bring the vegetable stock and orange juice to a boil and pour over the couscous making sure that the liquid covers the couscous. If it doesn't, add a dash of boiling water. Cover with a plate and leave on one side for about 10 minutes, or until it has absorbed all the stock. Fluff up the couscous with a fork.

3. Slice the artichoke hearts and add to the bowl along with the parsley, coriander and tomatoes. Stir in the olive oil and sharpen the salad with grated lemon zest and juice. Serve at room temperature.

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Serves: 4-6

Prep: 10 min, plus 10 mins standing time

Ingredients
250g Couscous
0.5 tsp sea salt
0.5 tsp ground roasted cumin seeds
0.5 tsp ground ginger
0.5 tsp Paprika
0.5 tsp dried chilli flakes, crushed
300ml vegetable stock
300ml orange juice
2 tbsp flat-leaf parsley, roughly chopped
4 tbsp coriander leaves, roughly chopped
50g sun-blushed tomatoes
150g artichoke hearts, cooked and marinated in French dressing
4 tbsp extra virgin olive oil
1 large lemon, grated zest and juice