INGREDIENTS
1
preserved lemons
2
spring onions
1/2
coriander
400 gs
crabmeat
2 tsp
harissa
4 large sheets
filo pastry
1 serving
olive oil
1/2 tsp
caraway seeds
150 gs
couscous
2 tsp
sun dried tomato
1/2
fennel bulb
1/2
mint
1
lemon
1 serving
extra virgin olive oil
1
pomegranate
1 large
tomato
1
ginger
1/2
lemon
1 serving
natural yoghurt