Prepare the Salad

  1. Prepare the Salad

    • Combine couscous with harissa, kidney beans, figs, mint, cilantro and sunflower seeds. Toss with enough Hellmann’s Smoked Peach Dressing to coat, about 600 ml. Season with salt and pepper.
    • Drizzle or dollop the labneh throughout the salad, and serve in 235 g portions as a side dish.