Ingredients
G / ML CUPS / OZ
150 g wholewheat couscous
1 large preserved lemon , or two small preserved lemons
150 g small heritage carrots
1 red onion
4 tablespoons white wine vinegar
½ a bunch of fresh mint , (15g)
4 sheets of filo pastry , (180g)
4 tablespoons natural yoghurt
2 heaped tablespoons of smooth peanut butter
1 lime
1 heaped teaspoon harissa
extra virgin olive oil
40 g shelled pistachios
3 oranges , or blood oranges
1 round lettuce
1 little gem lettuces
Method
Preheat the oven to 180°C/350°F/gas 4.
Place the couscous in a bowl. Finely chop and add the preserved lemon(s), removing any pips, then just cover with boiling kettle water, pop a plate on top and leave to fluff up.
Wash the carrots and quarter lengthways. Peel, halve and finely slice the onion. Toss both in a shallow bowl with the vinegar and a good pinch of sea salt to draw out excess moisture (you’ll drain the liquor off, so don’t worry about the amount of salt).
Pick and finely chop most of the mint leaves and stir through the couscous, fluffing it up with a fork, then season to perfection.
Unroll the filo pastry and spoon one quarter of the couscous on to the middle of one sheet. Flatten into a square, then fold the filo up around it, creating a square parcel.
Repeat with the remaining couscous and filo, then place the parcels on a tray and bake for 20 minutes, or until lightly golden and crisp – this is a cute way to serve couscous and adds epic texture to the salad.
In a bowl, mix the yoghurt, peanut butter, 2 teaspoons of preserved lemon liquor from the jar and the lime juice, loosening with a splash of water, if needed.
Loosen the harissa with 1 tablespoon of oil in a little bowl. Crush the pistachios in a pestle and mortar. Peel the oranges and cut into thin rounds. Wash the lettuces, trim the bases, then cut the round lettuce into quarters and the little gems in half.
Now the fun bit: to serve, divide the lettuce between your plates and drizzle over the peanutty yoghurt dressing.
Drain and divide up the pickled carrots and onions, then tear each filo parcel in half and add to the plates with a few orange slices.
Drizzle the parcels with harissa oil, scatter with pistachios, pick over the remaining mint leaves, then mix it all up and tuck in!
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source:http://www.jamieoliver.com/recipes/vegetable-recipes/moorish-crunch-salad/
