Jewelled couscous salad

By Annabel Karmel , May 1, 2014

The caramelised pecans and dried cranberries add a delicious, sweet flavour to this salad.

Makes: 4 portions
Preparation: 10 minutes, plus soaking
Cooking: 5 minutes

180 g couscous
300 ml hot vegetable stock
1 red pepper, deseeded and diced
1 bunch spring onions, sliced
1 bunch fresh parsley, chopped
50 g dried cranberries,chopped
25 g butter
75 g pecans
25 g light soft brown sugar
Salt and black pepper

For the dressing
1½ tbsp balsamic vinegar
1 tbsp white wine vinegar
1 tsp caster sugar
1 tsp Dijon mustard
6 tbsp olive oil


Measure the couscous into a bowl. Pour over the hot stock, stir, then cover with clingfilm and leave to soak for 20 minutes.

Fluff up with a fork. Add the red pepper, spring onions, parsley, cranberries and season.

Mix all the dressing ingredients together and pour over the couscous.

Melt the butter in a small frying pan. Add the pecans, sprinkle over the sugar and cook over a fairly high heat to caramelise the nuts.

Tip out of the pan, spread out and leave to cool, then roughly chop.

Add to the couscous salad and mix together.

Last updated: 2:45pm, May 1 2014