This couscous salad had practically become a staple in my home. It’s basic and it’s literally an anything goes kinda recipe. Don’t have peanuts and raisins? Use almonds or pecans and chop dried apricots / dates. Don’t have fried onions? Leave it out! Got leftover chicken or a can of tuna or lightly fried prawns? Throw it in. Whatever you do, just make it. 🤣 Ingredients: 1 - 1½ cups (180g - 270g) of couscous 1 - 1½ cups boiling water 1 cube or sachet of chicken stock ½ cup (52g) chopped cucumber ½ cup (75g) chopped baby tomatoes 1 (160g) red onion finely sliced 2 tbsp (22g) fried onions ½ cup (60g) chopped rainbow peppers ½ cup (70g) peanuts and raisins ¼ cup (6g) of chopped curly leaf parsley 5 sprigs (6g) chopped dill 1 tin (400g) drained chickpeas Dressing: ¼ cup (62.5ml) olive oil 2 tbsp preserved lemon pesto (sub 2 tsp (14g) salt and zest of 4 lemons (16g)) ½ tsp (1g) pepper