Place 100g of couscous into a mixing bowl with a pinch of sea salt and just cover with boiling water. Pop a plate on the top and leave for 5 to 10 minutes to do its thing.
Add 4 tablespoons of red wine vinegar, 2 tablespoons of water and a pinch of sea salt, then blitz until smooth (work in batches, if needed). Pour the mixture through a coarse sieve into a deep enamel tray or bowl. Season to perfection, tasting and tweaking, then stir in the couscous, cover, and leave to rehydrate in the fridge for 1 hour.
Moroccan Couscous Salad with spice-roasted cauliflower, almonds, and dried fruit tossed in a lemony paprika dressing. This pearl couscous salad is brimming with filling, feel-good ingredients, and is perfect for weekday lunches. This salad is simple, nutritious, and perfect for a light lunch or summer side dish.
Fluff up the couscous with a fork, then scrape the broccoli into the bowl and mix well. Take half the couscous to work with a little pot containing half the dressing and toss them together, scatter with half of the baby mint leaves and crumble over half of the feta before serving, then repeat the following day!