Israeli Couscous salad

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Recipe's preparation

Toast your nuts

I toast nuts while bowl is clean and dry. Use 70g of pine nuts or slivered almonds or shelled pistachios. Any of these work well with Moroccan food. Time: 1 min 30 seconds Tempertaure: Varoma Speed: stir. Tip in to a small bowl. Reserve for later

Zest your lemon

Place lemon peels into mixing bowl (no pith) and grate Time: 10 sec Speed: 10. Reserve in a small bowl for later

Prepare your Couscous

Place shallot in mixing bowl and chop Time: 5 seconds Speed: 5. Scrape down sides of mixing bowl using spatula.

Add extra virgin olive oil and sauté Time: 3 min Temperature: 120°C Speed: 1.

Add Israeli couscous and Moroccan spices and sauté without measuring cup Time: 2 minutes Temperature:120°C Speed: 1.

Add 500g boiling water, and scrape bottom of mixing bowl thoroughly using spatula to loosen grains. Place simmering basket instead of measuring cup on mixing bowl lid and cook Time 8 minutes Temperature 100°C Speed stir

Allow to rest in mixing bowl or thermoserver with lid on for 8 minutes to absorb remaining water

Tip in to a large serving bowl. Stir in 30g of butter (can sub olive oil), along with lemon zest and lemon juice, salt and pepper to your liking

Allow to cool 1-2 hours. At this stage it will then need fluffed with a fork, then add

Feta, pomegranate seeds, dried fruit, herbs and toasted nuts,