(serves 4)

  • 500 g couscous
  • 50 g butter
  • 250 ml boiling water
  • 250 ml warm chicken stock
  • 100 g cranberries
  • 100 g sultanas
  • 100 g macadamia nuts
  • 50 g pine nuts
  • 150 ml chopped coriander leaves and parsley
  • 200 ml spring onions, chopped
  • 100 ml fresh broad beans
  • 120 ml lemon juice
  • 100 ml olive oil
  • 30 ml lemon zest
  • 5 ml orange zest
  • 60 ml dukkha
  • edible flowers

Put the couscous and butter in a large mixing bowl. Pour over the boiling water and stock. Let stand for 5 minutes. Stir with a fork until the couscous is loosened. Add the rest of the ingredients and mix well.