Crafted by Chef Jamie Raftery
Portion size
For 10 people
Preparation time
30 minutes
Ingredients
- 300g couscous
- 30g raisins
- 30g dried figs (stem removed and diced)
- 50g Nicoise olives (diced)
- 50g cherry vine tomatoes
- 50g cucumber (diced)
- 5ml pomegranate molasses
- 1/10 pomegranate
- 5g fresh mint (pick and chop)
- 5g coriander (pick and wash)
- 1 lime (zest and juice)
- 30g almonds (toasted and chopped)
- 20ml golden rapeseed oil
- 10ml Traditional Argan Oil
- 10g harissa
- 5g ras-el-hanout
- Natural Yeast
- Maldon sea salt to season
- Black pepper to season
Method
- Boil 300ml of water.
- Add the salt, couscous and ras-el-hanout to the bowl, mix well.
- Pour over the boiling water, stir to incorporate.
- Cover with cling film and allow to steam for 15 minutes.
- Chop herbs.
- Zest and juice lime.
- Weigh and prepare all vegetables.
- Add everything to a large bowl and fluff together with a fork.
- Check to season and adjust as necessary.