RECIPE BY:

Michael Weldon

INGREDIENTS :

• 1 packet Ainsley Harriott’s Spice Sensation Couscous
• 1 handful of basil leaves
• 1 handful of parsley leaves
• 50g almonds
• 2 anchovy fillets
• 2 garlic cloves, roughly chopped
• ½ juice of a lemon
• 1 bag of French baby kale leaves
• 1 zucchini, diced
• 1 green capsicum, sliced
• 100g green peas
• 100g snow peas, finely sliced
• 50g parmesan
• Salt
• 1 tbsp Cobram Estate Light Extra Virgin Olive Oil (for couscous)
• ¼ cup Cobram Estate Light Extra Virgin Olive Oil (for dressing)

METHOD :

• Rehydrate couscous according to instructions and add oil while it is absorbing the water.
• In a food processor, blitz garlic, anchovies, almonds, parmesan oil and herbs, until fairly smooth. Add in lemon and a pinch of salt and give another quick blitz.
• In a large pan, heat olive oil and add zucchini and toss through before adding kale, capsicum, peas and a pinch of salt. Cook until kale has reduced by at least half. Add in snow peas just prior to serving and warm through. Fluff couscous with a fork and combine with vegetable mix and dressing in a large bowl. Toss through until everything is evenly coated and distributed. Garnish with lemon wedge.