Quick Workday Lunch

Spicy and Fruity Couscous Salad

Half way through the week the contents of my fridge tend to be a bit random.  Lunch today was therefore an improvised effort made with leftovers and bits and pieces found in the cupboards and the fridge, but it was so good I have to share it.  I ate it first to check it really was as good as it looks.

The basis of the recipe is the spicy dressing and the couscous.  You can vary the other ingredients combinations depending on what you've got available, but try and pick a combination of fruit, seeds and salad veg.

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Serves 2 for a light lunch

Ingredients
half a red onion, finely chopped
1 tsp harissa paste
2 tbsp olive oil
juice of half a lemon
2 cups of cooked couscous
One cooked spicy salami or pepperami sausage, finely sliced
1 preserved lemon, finely chopped
half an orange pepper, finely chopped
a handful of pine nuts
a handful of sunflower seeds
a handful of grapes, halved
a handful of dried apple, chopped
half a bag of lamb's lettuce, or other salad leaves to serve

Method
First, make the dressing by combining the red onion, olive oil and lemon juice in a small jug.  Season and leave to marinate for 20 minutes.

Place the sunflower seeds and pine nuts in a frying pan and dry fry over a low heat, stirring constantly for a few minutes until they are starting to brown.  Remove from heat and leave to cool.

Combine the rest of the ingredients, except for the lettuce leaves, in a wide bowl.  Mix together thoroughly.  When the seeds and nuts are cool, add them to the salad.

After the dressing has marinated for 20 minutes, poor over the couscous salad.

Arrange the leaves in two salad bowls, and spoon the salad over the top.  

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