Ingredients
1 2/3 cups RCL couscous
2 1/4 cups boiling vegetable stock
16-20 Ziyad kalamata olives (pitted)
2 small zucchini
1/4 cup sliced almonds, toasted
1/4 cup Sultan olive oil
1 tablespoon lemon juice
1 tablespoon chopped cilantro
1 tablespoon chopped fresh parsley
A good pinch of ground cumin
A good pinch of cayenne pepper
Salt
(Serves 4)

Directions

Place the couscous in a bowl and add the boiling stock. Stir with a fork and then set aside for 10 minutes for the stock to be absorbed. Fluff up with a fork.

Halve the olives, discarding the pits. Trim the zucchini, cut them into slices along the length, then cut each slice into small strips.

Carefully mix the zucchini, olives and toasted almonds into the couscous.

Whisk together the olive oil, lemon juice, herbs, spices and a pinch of salt. Stir into the salad.