Moorish Crunch Salad

Steps

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1. 1
   Place 150g whole wheat couscous in a bowl and cover with boiling water about 1cm deep. Finely chop 1.5 preserved lemons and add to the couscous. Cover with a plate and let the residual heat rehydrate and infuse the couscous with lemon flavor.
   ▶ ≈0:20
2. 2
   Thinly slice 150g carrots and 1 red onion. Add a pinch of sea salt and 4 tsp white wine vinegar, then gently scrunch the vegetables together to soften them and draw out moisture. Set aside to pickle.
   ▶ ≈1:11
3. 3
   Once the couscous has swollen, finely chop half a bunch of fresh mint (keeping smaller leaves for garnish) and stir into the couscous.
   ▶ ≈2:10
4. 4
   Take 4 sheets of filo pastry. Place about a quarter of the couscous mixture on each sheet, roll and wrap into a parcel. Repeat to make 4 parcels total. Bake at 180°C (350°F) for 20 minutes until crispy and golden.
   ▶ ≈2:35
5. 5
   Cut gem and round lettuce into quarters and arrange on a large platter to form the salad base.
   ▶ ≈3:51
6. 6
   Peel 2 oranges with a knife and slice into beautiful cross-sections. Scatter over the platter.
   ▶ ≈4:04
7. 7
   Drain excess salt from the pickled vegetables and scatter the pickled carrots and red onion over the salad.
   ▶ ≈5:13
8. 8
   Make the dressing: combine 4 tbsp organic yogurt with 2 heaped tbsp smooth peanut butter. Add about 1 tbsp juice from preserved lemons, lime zest, and lime juice. Stir well.
   ▶ ≈5:25
9. 9
   Make harissa oil: combine 1 heaped tsp harissa with extra virgin olive oil.
   ▶ ≈6:27
10. 10
    Chop 40g pistachios.
    ▶ ≈6:41
11. 11
    Once the filo parcels are baked, assemble the salad on the platter: arrange the couscous parcels, drizzle with yogurt dressing, sprinkle with chopped pistachios, finish with harissa oil, and garnish with reserved mint leaves.
    ▶ ≈6:56