600g Couscous

12tbsp Olive Oil

900ml Chicken or Vegetable Stock

6tbsp Chopped Fresh Parsley

12tbsp Chopped Fresh Mint

3 Red Onions, peeled and finely chopped

300g Flaked Almonds, toasted

Caroline Cowan makes a couscous salad

  1. Put the couscous into a bowl and rub in the olive oil so that the grains get a nice coating, pour over your hot stock. Cover with a plate or saucepan lid and leave to stand for 5 minutes until the couscous has absorbed all the stock. 
  2. Prepare your flaked almonds by placing on a baking tray and putting in a hot oven for about 5 minutes until nicely toasted (watch them carefully as they will burn very quickly). Once the couscous is ready, add your herbs, onions and toasted almonds and season well.
  3. To serve, place your couscous salad on a large flat serving dish, top with the lamb kebabs and sprinkle with chopped flat leaf parsley.

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