Delicious salad either on its own, or as part of a meal or buffet. It is quite common in the Middle East to use feta cheese, but for a change we have changed this to soft goats cheese. The secret of this salad is plenty of herbs and the addition of harissa paste to give it a zing. You can also use bulghur wheat instead of couscous.
Serves: 4
Preparation Time: 15 minutes
Cook Time: 10 minutes for couscous (covered in boiling water)
INGREDIENTS:
7 oz couscous or bulghur wheat
8 oz watermelon, peeled and roughly chopped
4 oz goats cheese, crumbled
Zest of 1 lemon
1 tbsp fresh lemon juice
2 handfuls fresh parsley, chopped
1 handful fresh mint, chopped
1 red onion, finely diced
2 tsp harissa paste (1tsp if you don’t like it too hot)
2 tbsp olive oil
Seasoning to taste
METHOD:
Prepare the couscous or bulghur wheat by placing in a bowl and covering with boiling water. The water should cover around 2 inches above the couscous. Leave to cook for 10-15 minutes.
Place the watermelon, red onion and herbs in a large bowl. Mix the olive oil, lemon juice, lemon zest and harissa paste in a jug or bowl, whisking to combine.
Mix the couscous, watermelon bowl and dressing together until fully coated. Place on a serving plate and crumble over the goats’ cheese. Season with freshly milled black pepper.