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.