Ingredients

• 1 cup couscous
• ¾ cup hot water or light chicken stock
• 1 onion, peeled and finely chopped
• 12 dates, sliced
• 225 gram tin pineapple slices, drained
• 3 carrots, peeled and sliced
• 1 green pepper, cored and sliced
• ½ teaspoon ground cumin
• Dressing
• 6 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 2cm piece root ginger, peeled
• 1 clove garlic, crushed and peeled
• 2 tablespoons lemon juice
• grated rind 1 lemon

Method

1. Put the couscous and water or stock in a bowl. Cover and set aside for 10 minutes or until all of the liquid has been absorbed.
2. In a bowl toss together the couscous, pineapple, dates, carrots, peppers, onion and cumin.
3. Prepare the dressing. In a blender add the ginger, garlic, oil, vinegar, lemon juice and rind. Blend together.
4. Stir the dressing through the couscous. Stand for 1 hour before serving at room temperature.

Cooks Tips

Variations - Use 1 cup bulghur wheat to 1 cup hot water. Allow to stand until all the water has been evaporated. - Use 3 cups cooked rice - brown or white. - Use 3 cups cooked macaroni.