(makes 20 serves)

INGREDIENTS

65ml (1/4 cup) water
30ml (2 tbsp) oil
50g (1/4 cup plus 1 tsp) couscous
1 tsp Maldon sea salt
22g (2 tbsp) preserved lemon (finely diced)
1 tbsp finely chopped parsley
20g (2 tbsp) grated carrot
20g (3) dried apricots* (finely chopped)
12g (2 tbsp) roughly chopped toasted pistachios
freshly ground black pepper
250g (10) fresh dates (halved & stone removed)
60g (5 slices) prosciutto (cut into 4.5cm-5cm strips)
oil for cooking
20 chives (blanched) (optional)

METHOD

Into a small pot place water and oil and bring to the boil. Remove from heat.

Stir in couscous and salt. Cover with a lid and leave to stand 2-3 minutes to absorb liquid. Stir couscous with a fork to separate grains.

Add preserved lemon, parsley, carrot, apricots and pistachio nuts. Season with pepper and more salt if necessary.

Preheat barbecue flat plate.

Fill each date half with two teaspoons of couscous salad and wrap with a strip of prosciutto.

Lightly oil barbecue flat plate and cook stuffed dates 2-3 minutes till prosciutto is cooked and just starting to crisp. Turn over and cook dates a further 2-3 minutes on each side till heated through and prosciutto is crisp.

Remove from barbecue and serve immediately, or alternatively keep warm under a heavy tea towel while you tie a chive around the centre of each date and then serve warm.