Layered Moroccan Salad

Ingredients (serves 2)

60g wholewheat couscous

1 can red kidney beans, drained and rinsed

½ carrot, grated

1 orange

75g feta

2-3 scallions, chopped

2 sticks celery, chopped

70g pitted olives

handful of walnuts

15g (a small handful) parsley

For the dressing:

3 tblsp natural yogurt

1 tblsp olive oil

1 tsp cumin seeds

½ green chilli, finely chopped

zest of the orange

pinch of sea salt

Method

1. Soak the couscous in a small bowl with 75ml boiling water and leave to stand while you chop and prep the other ingredients.

2. Mix the yogurt with the olive oil, zest of the orange, cumin seeds, green chilli and season with salt and pepper.

3. Layer your salad in a 1l glass jar (kilner jar), starting with the couscous, then a layer of kidney beans, topped with the dressing.

4. Layer the rest of the ingredients in any order you like, but keep the parsley for the top. Store in the fridge until you already to serve. It will keep for 2 days in the fridge.

5. To serve, tip the salad out into a large bowl, toss the ingredients together and serve 2.

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