1. Heat 1 tablespoon of olive oil in frying pan and cook onions, garlic and chilli over medium heat until soft (4 mins) . Add pistachios, currants, lemon and orange rind, preserved lemoon and mint and cook for another minute. Remove from heat and set aside. 2. Put cous cous in large bowl. Bring stock to the boil and pour over cous cous, occasionally stirring with a fork so it doesn't stick together in lumps. When almost cool, fork in 1 tablespoon of olive oil. 3. When ready to serve combine all ingredients and fork through the dressing. ---------------------------------------------------------------------------
Nutrition
Ingredients
