North African cous cous salad

Method Print recipe

1. Cook the cous cous as per instructions on pack and cool. Roast the carrots and set to one side.
2. In a mixing bowl, add the paste, juice and zest from 1 orange, chopped mint and olive oil then whisk together.
3. Pickle the raisins with red wine vinegar and maple syrup.
4. Segment 1 orange and chop the olives, add this to the cooked cous cous
5. Add the dressing to the cous cous and tumble together.
6. Serve with pickled raisins and sliced roasted carrots.