Ingredients
- 250 ml (9 fl oz/1 cup) chicken stock
- 4 carrots, cut into 1 cm (1¼ inch) pieces
- 125 ml (4 fl oz/½ cup) extra virgin olive oil
- 280 g (10 oz/1 1¼ cups) couscous
- grated zest and juice of 1 lemon
- grated zest and juice of 1 orange
- 70 g (2½ oz/⅓ cup) dried figs, coarsely chopped
- 6 spring onions, coarsely chopped
- 40 g (1½ oz/⅓ cup) walnuts, toasted and chopped
- 2 tablespoons chopped dill
- 2 tablespoons chopped coriander (cilantro) leaves
- 50 g (1¾ oz) wild rocket (arugula), to serve
Feta dressing
- 100 g (3½ oz) soft oil-marinated feta, drained
- ¼ preserved lemon, rind only, rinsed and finely chopped
- 1 tablespoon chopped flat-leaf (Italian)parsley
Method
1. Bring the chicken stock to the boil in a small saucepan, then set aside to cool to room temperature.
2. To make the feta dressing, combine all the ingredients and 125 ml (4 fl oz/ 1¼ cup) water in small food processor and process until smooth. Season to taste with salt and freshly ground black pepper.
3. Preheat the oven to 220°C (425°F/Gas 7). Toss the carrots with 2 tablespoons of the oil, season to taste and place on a baking tray. Roast, tossing once, for about 20 minutes, or until soft and lightly browned. Remove from the oven and leave to cool.
4. Place the couscous in a bowl, pour the stock over, then stir in 2 tablespoons of the olive oil (pic 1). Cover with plastic wrap (pic 2) and stand for 15 minutes, until the stock has been absorbed. Fluff with a fork (pic 3) to separate the grains.
5. Stir in the remaining 2 tablespoons of oil, the carrots, lemon and orange zest and juice, dried figs, spring onions, walnuts and herbs. Season to taste with salt and freshly ground black pepper. Toss through half of the rocket.
6. Pile the couscous salad onto plates, scatter with the remaining rocket leaves and serve the feta dressing on the side.
