PEARL COUS COUS, CHERRY TOMATO, PERSIAN FETA & PINE NUT SALAD

Serves 4-6

Ingredients:

• 1 cup pearl couscous

• 400g canned butter beans, drained & rinsed

• 2 cups cherry tomatoes (mixed colours are great)

• 2 lebanese cucumbers, finely diced

• 1 cup mint, finely chopped

• 1/2 lemon, juice squeezed

• 1 tablespoon extra virgin olive oil

• 1 small red onion, cut into thin rounds

• 1-2 tablespoons red wine vinegar

• 1 teaspoon sea salt flakes

• 1/2 teaspoon ground sumac (spice)

• 100g marinated feta in oil

• 1 cup basil leaves

• 2/3 cup pine nuts, toasted.

Method:

1. Place a medium/large saucepan of water onto high heat, salt the water. Add the pearl couscous and bring to the boil. Immediately turn down and simmer for 7-8 minutes ( you don’t want to overcook). Drain, run through cold water and set aside.

2. Place the red onion in a bowl. Cover with red wine vinegar, salt and sumac and stir to combine. Let it sit while you prefer the salad.

3. In a large bowl, mix together the pearl couscous, butter beans, cherry tomatoes, cucumbers and mint. Drizzle over extra virgin olive oil and squeeze over lemon juice. Combine well and season well.

4. On a large serving plate, Spoon on the couscous salad and spread it out over the plate. Drain the red onion and add rings of red onion onto the couscous salad. Crumble over some marinated feta with the oil too. Then add the fresh basil leaves and toasted pine nuts