I put this together to accompany some (ready-made) lamb kebabs but also enough for packed work/uni lunches on the following couple of days.
1. Pop some diced spiced potatoes (I used fresh white & sweet potatoes) and also chickpeas from one tin into the air-fryer (or oven) to roast, then cool
2. Soak 300g of dried couscous, with 375ml of boiling water, tablespoon of tomato puree, teaspoon of paprika, some mixed herbs, salt & pepper
3. When the couscous was cooled and forked up, I added the following:
- grated ginger (a big thumb) and garlic (3 cloves)
- sliced radishes, carrots, cucumber, red&green peppers, green ends of spring onions
- thinly sliced one quarter of a red onion (don't want this to be too dominant)
- a washed tin of kidney beans
At this stage I gently mixed the salad with squeezes of lemon, then:
- I added the roasted chickpeas and the potato cubes, gently mix
- I gently mixed in half the diced feta cheese (from a 200g block) and then arranged the rest on top.
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