500mls (2cups) water
185g (1cup) couscous
1 tablespoon honey
2 carrots, diced
1 stick celery, diced
2 Lebanese cucumbers, diced
1 tablespoon cumin seeds, toasted and crushed
75g (1/2 cup) currants
75g (1/2 cup) pistachios
60g (1/2 cup) slivered almonds, toasted
Zest and juice of 1 lemon
Zest of 1 orange
1/2 cup coriander leaves
1/2 cup mint leaves
Sea salt and fresh ground pepper to taste
250g (1 cup) Greek yoghurt
Handfuls of finely chopped mint leaves
First measure out all your ingredients ready to assemble the salad
Heat the butter in a frying pan until melted, add the honey and cook the carrots over a medium heat nail softened. Season with salt and pepper.
To cook the couscous, heat 2 cups of water in a medium saucepan until boiling. Remove from heat and add the couscous. Stir and allow to stand for a few minutes until the couscous absorbs all the liquid, then fluff with a fork.
As texture is the key, combine all ingredients just before serving so the salad doesn't get soggy and maintains its riot of textures.
Combine the yogurts and mint leaves to make the dressing and serve on the side to splash on the couscous.
If you can find pomegranate or barberry seeds, throw them in for extra crunch and colour.