Couscous Salad with Pine Nuts, Golden Raisins and Chimichurri

1. Prepare the Couscous

Bring the stock to a boil in a medium saucepan. Stir in the couscous and a pinch of salt (if using water). Cover and remove from heat. Let it stand for about 5 minutes until all the liquid is absorbed.

2. Fluff and Cool

Fluff the couscous with a fork to separate the grains and spread it out on a tray to cool. Cooling the couscous ensures it doesn't become gummy when mixed into the salad.

3. Toast the Pine Nuts

Preheat your oven to 150°C (300°F). Spread the pine nuts on a baking sheet and toast in the oven for 5-10 minutes, until they are light golden brown. Watch them carefully to avoid burning.

4. Hydrate the Raisins

Place the golden raisins in a small bowl and cover with hot water for 10 minutes to plump them up. Drain and set aside.

5. Make the Chimichurri

Combine all the chimichurri ingredients in a blender or food processor. Pulse until well combined but still a bit chunky. Season with salt to taste.

6. Mix Salad Components

In a large bowl, mix the cooled couscous, shallots, drained raisins, and toasted pine nuts. Drizzle with the chimichurri and mix until everything is evenly coated.

7. Add the Feta

Crumble the feta cheese over the salad and gently fold it in to distribute throughout.

8. Adjust Seasoning and Serve

Taste the salad and adjust for salt and pepper, remembering that the feta cheese will add a salty component. Divide the salad between two plates. Serve immediately or at room temperature to enjoy the full spectrum of flavors.