Olive and almond cous cous salad

To make this a complete meal, add a tin of green lentils and some crumbled feta cheese. When I first had it, it had chick peas, but I substituted cannellini beans. Could be made with quinoa or bulgar wheat instead of cous cous. Good with grilled paprika chicken strips.

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Step 1

Spread the cous cous in a shallow dish, sprinkle with the chicken stock powder, salt & pepper, 2 tbsp oil from the artichoke jar and juice of half a lemon. Pour boiling water over to cover and stir. Cover and leave for 10mins then fork up thoroughly.

Step 2

Toast the almonds for 2-4 minutes under a hot grill and leave to cool. Rinse and drain the beans. Slice the spring onions finely, and the green olives into rings. Chop the parsley finely. Extract the artichoke hearts from the oil (save this herby oil to use in other cooking). Mix all ingredients into the cous cous.

Step 3

Make the dressing: crush the garlic into a bowl, add a pinch of salt and the tahini. Juice the lemon and add the juice slowly whilst whisking the mixture. Add a little cold water, whisking, to reach the desired consistency.