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Jewelled couscous salad

Prep:

Cook:

Serves:

    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

    Ingredients
    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

    Method

    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.

    Method
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