Pearl couscous salad

400g Pearl cous cous

½ bunch of kale, leaves peeled from stork

½ bunch of spinach, leaves peeled from stork

1 bunch chives

1 bunch chervil

4 lemons, juiced

1 Tbsp Dijon Mustard

1 Tbsp Sherry Vinegar

4 Tbsp Yoghurt

½ broccoli, roasted

2 Red peppers, roasted

2 Yellow peppers, roasted

2 Zucchini, roasted

4 Tbsp Raisins

Pre-roast your Broccoli, Peppers and Zucchini until they have charred and softened. 180 degree oven for 20-30 mins then allow them to cool.
Add your Pearl couscous to a pot, add the stock and simmer away. For the best outcome, cook your couscous like risotto or you can do the absorption method like rice – 1 part couscous to 2 parts stock.
Take the kale and Spinach leaves off the stalk and blanch them in a pot of boiling water for 10-15 secs and then transfer to a bowl of iced water to keep the leaves green.
Add your blanched leaves, yoghurt, vinegar, mustard, chives and lemon juice to a blender and blitz together to make your salad dressing.
Cut up your whole roasted veg into bite sized pieces then add to a mixing bowl with your raisins.
Once all of the stock is absorbed and al dente, add your pearl couscous and dressing to the mixing bowl and combine well.
Transfer to a salad bowl and it’s ready to serve.