Ingredients

Method

• 2 T salted butter
• 400 g pearl couscous
• 2 1⁄4 cups vegetable stock
• 100 g Kalamata olives, stoned, drained and halved lengthways
• 1 Mediterranean cucumber, quartered and sliced
• 1⁄2 red onion, quartered and thinly sliced
• 130 g Woolworths marinated chargrilled artichokes, sliced into 2 cm pieces
• 200 g baby tomatoes, halved
• 40 g rocket, rinsed and dried
• 15 g tarragon, chopped
• 15 g parsley, chopped
• 1⁄2 lemon, juiced
• 50 g raw almonds, roughly chopped, to garnish
• Olive oil, for drizzling

Method

Ingredients

1. Melt the butter in a large nonstick saucepan and sauté the couscous over a medium heat. Cook, stirring regularly, until the couscous is lightly toasted, about 5 minutes. Add the stock and bring to a boil.

2. Reduce the temperature to a simmer, cover and cook for 5 minutes, or until the couscous is just cooked.

3. Remove from the heat, cover and steam for a few minutes.

4. Tip into a bowl and stir. Allow to cool for about 5 minutes.

5. Mix the remaining ingredients, except the almonds and olive oil, with the cooked couscous and transfer to a serving dish.

6. Garnish with the almonds and drizzle with the olive oil.

Cook's note: We love the texture of pearl couscous and find toasting it beforehand adds a delicious nutty flavour to this dish.

Discover more Mediterranean-inspired recipes here.