Ingredients:

• 125g couscous
• 150ml boiling water
• 2 handfuls sultanas/raisins
• 2 handfuls pine nuts
• 2 tbsp chopped parsley
• 2 tbsp chopped basil
• 1/2 bag of cos lettuce
• 1 avocado diced or scooped out with a teaspoon, which means you don’t have to peel the skin off
• 1 diced preserved lemon
• 3 tbsp feta cheese, diced
• 2-3 tbsp mixed pitted black and green olives
• 2 tbsp olive oil
• 1 tbsp red wine vinegar

Directions:

1. Cover the couscous with boiling water in a bowl and cover with a plate or clingfilm for 10 minutes. Fluff up with a fork.
2. Tear the lettuce into a salad bowl, add the cooled couscous.
3. Add the pine nuts, sultanas, lemon/juice, feta, olives, avocado, parsley and basil.
4. Drizzle over the olive oil and red wine vinegar and mix the salad well before serving.

Source: Drink it, Eat It, Cook It

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