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Annabel Karmel's lunchbox recipes: Jewelled couscous salad

• Sonali Hindmarch

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Makes 4

A little work

Prep: 5 mins

Cook: 25 mins

This delicious quick salad is perfect for little princes and princesses

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Skip to ingredients

Ingredients

For the salad

• 180g Couscous

• 300ml Vegetable stock

• 1 Red pepper

  deseeded and diced

• 6 Spring onions

  sliced

• A handful of parsley

  chopped

• 50g Dried cranberries

  chopped

• 25g Butter

• 75g Pecans

• 25g Brown sugar

For the dressing

• 1 ½tbsp Balsamic vinegar
• 1tbsp White wine vinegar
• 1tsp Caster sugar
• 1tsp Dijon mustard
• 6tbsp Olive oil

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Method

• step 1

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

• step 2

  Fluff up with a fork. Add the peppers, spring onion, parsley, cranberries and season.

• step 3

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

• step 4

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

• step 5

  Tip out of the pan, spread out and leave to cool, then roughly chop. Add to the salad and mix together.

For lots more family food ideas, check out Annabel’s Family Cookbook (Ebury Press). Visit www.annabelkarmel.com for more information

Authors

Sonali Hindmarch

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