Soften the dates and blanch the couscous.
Place the dates in a bowl and cover with 150 ml water. Set aside. Bring 400 ml water to the boil. Place the couscous and vegetable bouillon in a salad bowl, pour over the boiling water, stir with a fork and leave to swell up.
Prepare the parsley, nectarines and goat’s cheese.
Meanwhile, wash the parsley, shake dry, pick and chop the leaves. Wash and de-stone the nectarines, and chop into small pieces. Cut the goat’s cheese into cubes.
Prepare the dressing.
For the dressing, use a mixer or hand-blender to make a smooth purée of the softened dates with the steeping water, olive oil, lime juice, salt and pepper.
Mix and dress the salad.
Reserve a few nectarine pieces for decoration, adding the rest with the parsley and goat’s cheese to the couscous. Stir the dressing through, and serve the salad garnished with the reserved nectarine pieces.
Chef’s tip: Vegan option – the feta cheese can readily be substituted with 100 g Alnatura cashew nuts and 2 tbsp. Alnatura yeast flakes. Roast the nuts in a non-stick pan without adding oil, until you can smell them, and stir in the yeast flakes. Combine this mixture with the salad.