This Ottolenghi-inspired recipe is a riot of colour and flavour with bouncy pearls of giant cous cous as its backdrop and currants, preserved lemon, flaked almonds and herbs as highlights. We're also throwing in a big handful of baby spinach to make this a nutritious all-in-one main course sort of salad to take to work or school, or to stand alone as a light vego dinner. This will come as a tub of dressed couscous and leaves, with the almonds in a separate tub and some extra dressing to give the salad a last toss together. Small will be enough for a large dinner salad for one, a side dish for two; large will be double that. Not suitable for freezing. 
Pearl cous cous, spring onion, preserved lemon, flaked almonds, parsley, coriander, mint, chilli, currants, baby spinach, salt, extra virgin olive oil, lemon, garlic, salt.
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL12.8g13.2g
- SATURATED1.8g1.8g
- SUGARS3.6g3.7g
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Serve on its own or on the side of the ras el hanout chicken or Ottolenghi veal.

Not suitable for freezing

Empty nuts into salad and toss with dressing to coat. May also remove spinach, herbs and nuts and microwave with lid loosely on for 20 minutes, then stir through nuts, spinach, herbs and dressing to coat and serve.