Cous-Cous Salad

Moroccan flavours, easy to make and always a hit whenever I make it. Leftovers (if there is any) taste better the next day as the flavours deepen. Great with lamb that has been marinated in yoghurt and cummin. Good salad to impress friend when you take it to BBQ's.

• Ready In: 15 mins
• Serves: 4-8
• Yields: 1 big bowl

Ingredients

• 1 3⁄4 cups couscous
• 2  teaspoons ground turmeric
• 1  small red onion, finely chopped
• 1  lebanese cucumber, roughly chopped
• 1⁄2 bunch coriander leaves, chopped
• 1⁄2 bunch mint leaf, chopped
• 1⁄4 cup currants
• 1⁄4 cup pine nuts, toasted
• 1  teaspoon ground cinnamon
• 1⁄3 cup olive oil
• 1  lemon, juice and zest of

Directions

1. Place couscous in a laarge bowl and pour over 2 cups of boiling water.
2. Cover and set aside for 5-10 minutes, then fluff with a fork (prepare ingredients in the mean time).
3. Add remaining ingredients.
4. Season with salt and pepper.
5. Mix well.
6. Enjoy!