COUSCOUS SALAD WITH FETA & ALMONDS

This salad is an adaptation of Karen Martini's Freekah salad. I normally use couscous instead of freekah because it is sometimes hard to find where we live. It is a beautiful salad to accompany any meat dish, but we love it with the slow cooked lamb shoulder and the yoghurt dip with fried beans. Recipe in this blog.

INGREDIENTS
1 cup wholemeal couscous
1 handful large golden raisins
50ml extra virgin olive oil
juice of 1/2 lemon
sea salt and freshly ground black pepper
1 small red onion, finely diced
1/2 bunch Italian parsley, leaves picked and roughly chopped
25g slivered almonds, lightly toasted
50g marinated feta cheese, crumbled

METHOD:
Soak the raisins in boiling water for a few minutes to plump them up. Drain.

Toast the almonds in a small frypan, making sure they don't get burnt.

Put the couscous in a bowl and follow the packet instructions. 

Once the couscous are done, put them on a serving bowl and add the olive oil, lemon juice & salt and pepper.

Toss through the raisins, onion and parsley.
Top with the toasted almonds and feta and serve warm.

Serves 4

Here with slow cooked lamb shoulder and bean and yoghurt dip. Both recipes in this blog. It's a delicious combination of flavours. Yummo!!