This week Bzaar and Serve shared a delicious fresh salad which comes from Kurdistan originally.

Tomatoes and spring onions are chopped into small pieces along with fresh mint and parsley.

Add boiling water to cover the couscous and leave to stand for 20 minutes.

Finally, the ingredients are combined with a good lug of olive oil and plenty of squeezes of fresh lemon juice. Season with salt and pepper.

We served scoops of the salad on lettuce leaves. So simple and really delicious.

We’re aiming to put these recipes into an ACE cookbook so get in touch if you have a special dish you would like to include.

Join us, next week for Chawal Dahl from Pakistan and on 21st October for Stir-fried Chicken with trio peppers. Can’t wait!