This delicious couscous is healthy and ridiculously easy to make. The spices flavour the couscous beautifully with each mouthful. I love how the mint leaves, nuts, and pomegranate that top the salad add so much more flavour. Use it as meal prep for the week.

Ingredients:

• 2 tablespoons extra virgin olive oil
• ? red pepper (small dice)
• 1/2 red onion (small dice)
• 1 small courgette (small dice) (Zucchini)
• 1 tsp salt
• 1 cup dried couscous
• 1/2 cup dried cranberries
• 1.25 cups of boiling water
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp turmeric
• 1 tsp black pepper
• 2 cloves garlic (grated)
• 2 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 1 cup grated carrot
• 1 cup canned chickpeas (rinsed and drained)
• 1/2 cup of fresh coriander (chopped)
• 1/2 cup fresh mint (chopped)
• 1/2 cup fresh parsley (chopped)
• Pinch salt
• 1/2 cup toasted flaked almonds
• 1 cup pomegranate seeds
• 1/2 cup pecan pieces
• 1/4 cup walnut pieces

Method:

1. Scatter the red pepper, red onion and courgette on a baking tray. Drizzle with the olive oil and sprinkle over the salt. Bake for 20 minutes at 180 degrees Celsius.
2. Meanwhile, in a small bowl whisk the cumin, ground coriander, cinnamon, turmeric, black pepper, grated garlic, lemon juice and olive oil with the boiling water. Pour over the dried couscous and raisins (in a large mixing bowl). Cover with cling film and leave to stand for 10 minutes. Once soaked and cooled slightly, fluff up the grains with a fork.
3. Add the sauted vegetables, chickpeas, grated carrot and fresh herbs (reserving some herbs for garnish) and give everything a good stir.
4. Scatter over the almonds, pecans, walnuts, pomegranate and remaining herbs and serve.