300 grams Israeli couscous
100 grams whole, skin on, almonds, toasted and roughly chopped
8 fresh dates, pitted and quartered
2 cups picked flat leaf parsley
6 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, crushed
1 teaspoon Dijon mustard
sea salt and freshly ground pepper
Dressing: Whisk the ingredients together and season to taste.
Cook the couscous in plenty of boiling, salted water until tender, about 20 minutes. Drain well and tip into a bowl. Add most of the dressing and combine. Set aside to cool.
To serve: Add the almonds, dates, flat leaf parsley and the remaining dressing and toss together. Season well. Spoon into a cone shape in a serving bowl and serve at room temperature.