Moroccan salad
Once you’ve got the hang of this principle, go to town mixing up your combos to embrace seasonal produce, use up any leftovers and keep your veg drawer clean.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamieoliver.com.
Ingredients
- 150g cooked wholewheat couscous (75g if cooking from scratch)
- ½ a pomegranate
- 2 heaped tablespoons fat-free natural yoghurt
- extra virgin olive oil
- 1 teaspoon finely chopped preserved lemon
- 5cm cucumber, sliced
- ¼ of a round lettuce, shredded
- ½ a carrot, coarsely grated
- 1 blood orange, peeled and sliced
- 60g drained chickpeas
- 2 sprigs of fresh mint
- 2 sprigs of fresh coriander
- 15g feta cheese
- 1 good pinch each toasted sesame seeds, chopped pistachios, cumin seeds
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