What we used:

2 bags of “boil in the bag” cous cous
4 feijoas (skinned and diced)
½ small red onion (sliced)
1 lime (zest and juice)
knob of butter
bunch of fresh coriander
good quality olive oil
sea salt and freshly ground black pepper

Method:

1. Prepare couscous as per packet instructions (usually boil in the bag in lots of salted water for 1.5 minutes, then drain excess water).
2. In a small frying pan, gently sweat the onion in a little butter or oil until soft. Try not to brown them.
3. While the cous cous is still out, place in a bowl and season well (don’t be scared now, season it damnit!), a knob of butter and fork through until combined.
4. Add onion, finely grated zest of the lime, and coriander and loosely combine.
5. Add the fejoas – be careful not to squish them – and loosely combine.
6. Taste and adjust seasoning if required.
7. Toss a few more coriander leaves on top as a garnish
8. Mix lime juice and good quality olive oil (1:1 ratio) and drizzel over the salad to suit your tastes.

Serve with marinated chicken thighs or wings from Sam’s Kitchen and mesclun side salad dressed with olive oil (and lime juice if you have some left over).

Enjoy.