This crunchy couscous salad has a hint of chilli to spice up the dinner menu.
Credit by: KingOfChef
Place couscous and boiling water in a large, heatproof bowl. Stand, covered, for 4 to 5 minutes or until water is absorbed. Stir with a fork to separate grains.
Meanwhile, heat oil in a large frying pan over medium-low heat. Add fennel, cumin, turmeric and sunflower seeds. Cook, stirring, for 2 to 3 minutes or until seeds are coated. Remove from heat.
Add chilli, rocket, tomato and couscous to pan. Gently toss to combine. Serve.
Serve with veal steaks or pork cutlets