Cous Cous Salad with Dry Fruits

Method

Heat the vegetable stock in a pan along with saffron and a pinch of salt.

Bring it to a steady simmer and turn the gas off.

Add the cous cous to the stock so that the level of stock is about 1 cm over the cous cous.

Cover the pot and allow the cous cous to infuse and swell up.

Using a fork, stir the cous cous to loosen and fluff up.

To the cous cous, add the diced bell peppers, dried fruit, powdered spices and freshly
chopped herbs.

Squeeze in the lemon juice and toss well together.

Garnish with sprigs of mint and serve.