Annabel Karmel's lunchbox recipes: Jewelled couscous salad
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Makes 4
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
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.