- 300g pack giant couscous (available from Merchant Gourmet)
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 5 oranges, 3 zested
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 tbsp harissa
This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…
- 2 tsp ground cinnamon
- 2 tsp ground coriander
- 2 small red onions, halved and thinly sliced
- 2 x 200g packs feta cheese, crumbled into chunky pieces
- small bunch mint, leaves picked and chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- small bunch coriander, chopped
- 100g bag baby spinach
Bring a large pan of salted water to the boil. Add the couscous and cook following pack instructions. Meanwhile, cut the peel off the oranges with a small fruit knife, then cut into segments – catching any juice in a large bowl. Set the orange segments to one side.
When the couscous is cooked, drain, then add to the bowl with the orange juice. Add the orange zest and lemon zest and juice, olive oil, harissa, spices, and some seasoning. Leave to cool, stirring every now and then to prevent it from sticking together. Can now be chilled for up to 24 hrs.
Once cooled, add the remaining ingredients, including the orange segments, to the couscous. Gently toss everything together, being careful not to break up the orange too much. Serve at room temperature. Any leftovers can be kept in the fridge for up to 2 days.