Caramelized Lemon Leek Couscous Salad

Directions

Fry the lemons

1Heat the oil in a large pan over medium heat. Place the lemon slices in the oil in a single layer and fry until golden-brown and lightly charred, about 3-5 minutes on each side. Remove from the oil and allow them to cool. 


Make the leek mixture

1Add the leeks to the lemon infused oil, season with a large pinch of salt and sauté for 15 - 20 minutes or until soft and caramelized. Then add garlic, pine nuts and black pepper and fry for another 2 - 3 minutes or until the garlic and pine nuts are fragrant. Add the frozen green peas and stir to defrost them and cool down the mixture. Remove from the heat.

Prepare the couscous

1Heat olive oil in a saucepan over medium heat. Add the couscous and stir to coat in the oil and toast for about 2 - 4 minutes or until lightly golden brown. Stir constantly for even browning and to prevent burning. Turn the heat to low and add the boiling water and veggie boullion cube. Stir and cover, cooking for 12 minutes. Once cooked, remove from heat and fluff with a fork. 



To make the dressing

1Chop up the now cooled and crispy fried lemon. To an airtight jar, add lemon juice, olive oil, honey, dijon, salt, pepper and the fried lemon pieces. Cover the jar firmly and shake until the dressing is emulsified. 

Assemble the salad

2To a large bowl, add the couscous, the leek mixture, parsley, feta and pour over the lemon dressing. Then to clean out the jar and get all the goodness, add a small splash of water, cover and shake again and pour over the salad. Toss the salad until everything is well combined and serve right away or cool in the fridge and serve later.