Fresh buds on branches, sunny Floriade days and the smell of wattle bring an excitement to the air this time of year in Canberra. It is a time when every one gets out to reconnect to nature.
This salad is all spring - green, crunchy and perfect for a lunch outside in the warming days.
½ cup couscous
1 cup soft herbs (mint, basil, dill, parsley), extra leaves for sprinkling
1 garlic clove
Leafy greens (watercress, rocket or baby spinach or a mixture)
Peas (snow peas, sugar snaps or a mixture)
1 cup walnuts, toasted
1/3 cup Goats cheese, crumbled
¼ cup currants
Boil the kettle. Place the couscous in a bowl and cover with hot water. Cover and stand for 5 minutes.
Place the peas in a bowl and cover with hot water. Stand for 5 minutes then drain and set aside.
Using a stick blender, blend the herbs, garlic, olive oil and a large pinch of salt until you have a smooth paste.
Add the herby paste to the cooked couscous and fluff with a fork until the herby paste is mixed through and there are no large clumps of couscous. It may need an extra drizzle of olive oil.
In a large mixing bowl, combine the leafy greens, extra herbs, blanched peas, herby couscous, toasted walnuts and crumbled goats cheese and currants. Toss everything together and transfer to a serving bowl.