COUSCOUS, ORANGE AND DATE SALAD

Ingredient.


:>1cup (175g) couscous
:>300g ml diluted salt- reduced or homemade vegetable stockhot.
:>2 oranges
:>400g can chickpeas,drained and rinsed.
:>3/4 cup (125g) roughly chopped pitted dried dates.
:>1/2 cup (50g) shelled pistachios,
roughly chopped.
:>1/4 cup (10g) chopped fresh mint.


Citrus dressing

:>1/2 teaspoon grated orange zest
:>2 tablespoons extra virgin olive oil
:>2 tablespoons lemon juice
:>1 teaspoon paprika

Method

:>1 Put the couscous into a large bowl, pour over the hot vegetable stock and set
aside for 10 minutes until all the stock is absorbed.

:>2 Meanwhile, to make the dressing , put the grated orange zest into a bowl,
add the of the dressing ingredients and whisk together. season to taste.

:>3 Fluff the couscous with a fork and drizzle the dressing over the top while
the couscous is still warm.

:>4 Cut the pith away from the orange, then cut out the segment between
the membranes, placing the fruit on a plate to cath all the juices. cut each segment in half

:>5 Stir the oranges, their juice, the chickpeas, pistachios and 2 tablespoons of the mint
into the couscous. season to taste, then leave to stand at room temperature for at least
1 hour to allow the flavours to mingle. scatter the remaining mint over the top
just before serving.