Serves: 4–6
Prep & Cook Time: 20 minutes

Ingredients

• 200g couscous
• 200ml hot vegetable stock (or boiling water)
• 2 tbsp olive oil
• 1 tsp harissa
• 150g blackcurrants (fresh or frozen)
• ½ cucumber, diced
• 3 spring onions, finely sliced
• 100g feta or soft goat’s cheese, crumbled
• 2 tbsp fresh mint, chopped
• 2 tbsp fresh parsley, chopped (optional)
• Zest and juice of ½ lemon
• Salt and black pepper
• 50g toasted almonds or pine nuts (optional)

Method

1. Simmer the blackcurrants with a splash of water, 1 tbsp of the olive oil, the harissa and the vegetable stock for 2–3 minutes, until the berries begin to soften and release their juices. Pour the hot mixture over the couscous, cover and leave to stand for 5 minutes, or until the liquid has been absorbed.
2. Fluff the couscous with a fork, then stir through the remaining olive oil.
3. Fold in the softened blackcurrants, cucumber, spring onions, feta or goat’s cheese, fresh mint, parsley (if using) and the toasted almonds or pine nuts (if using).
4. Finish with the lemon zest and juice, season to taste with salt and black pepper, and serve at room temperature or chilled.

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