Mayonnaise and harissa paste give this herby cous cous salad plenty of bite. It goes particularly well with seafood dishes.
2 cups or (375g) large Lebanese cous cous
150ml Kewpie mayonnaise
40g harissa paste
1 bunch mint, leaves picked and washed
½ bunch watercress, leaves picked and washed
1. In salted boiling water cook the cous cous as you would pasta. When cooked, strain off water.
2. Mix the mayo and harissa together and fold through the cous cous.
3. When cool, mix through the mint and watercress, season with sea salt and serve.
This side dish teams perfectly with Shane Delia's Baked snapper.