Cous Cous Salad (vegan) (serves 4)

You will need:     200 g               cooked cous cous
     2 tbsp              currants
     300 ml             hot vegetable stock or boiling water
     125 ml             olive oil
     2 tbsp              pine nuts
     2 tbsp              almonds (skin on)
     2 cloves           garlic, finely chopped
     1 tsp                ground cumin
     1 tsp               ground coriander
     1 bunch           shallots, sliced on the diagonal
     2                     zucchinis, sliced
     1                     capsicum (yellow or orange) cut into 2cm cubes
     1                     red chilli, finely sliced
                            sea salt
                            freshly cracked pepper
Method:
     1  Put cous cous and currants in a bowl. Pour over vegetable stock or hot water.
         Cover. Leave to soak for 10-15 minutes, fluffing grains occasionally with a fork.
     2  Heat oil in a wok or frying pan. When hot, add pine nuts and almonds. Stir until
         nuts are just turning colour, then add garlic and spice. Stir for another 30
         seconds, being careful they don’t burn. Toss in shallots, zucchini, capsicum and
         chilli.
     3  Cook over medium heat, stirring and tossing constantly, for 1-2 minutes. Stir in
         cous cous mixture, tossing to fluff up grains. Stir to combine for another 2-3
         minutes. Season to taste. Remove from heat and serve warm or at room
         temperature.
Tip:
     Cooked chickpeas are a nice addition to this salad. Add a cupful when tossing in the
     cous cous.