Israeli couscous salad

Dressing

• 3 garlic cloves
• 60 g extra virgin olive oil plus extra to taste
• 50 g red onion cut into halves
• 1 tsp dried oregano
• ½ tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ⅛ tsp ground cayenne pepper
• 1 tsp grated lemon zest no white pith
• 40 g lemon juice plus extra to taste
• 3 sprigs fresh mint leaves only, torn into pieces
• 3 sprigs fresh flat-leaf parsley leaves only, torn into pieces
• 3 sprigs fresh basil leaves only, torn into pieces

Couscous salad

• 800 g water
• 200 g Israeli couscous rinsed and drained (also known as pearl couscous)
• 200 g red lentils rinsed and drained
• 200 g broccoli broken into florets (2 cm)
• 200 g cauliflower broken into florets (2 cm)
• 250 g cherry tomatoes cut into halves
• 100 g pitted Kalamata olives cut into halves
• 30 g pine nuts
• 40 g shelled unsalted pistachio nuts
• 40 g slivered almonds
• 1 - 2 pinches sea salt to taste
• 1 - 2 pinches ground black pepper to taste