Recipe: Jewelled couscous salad
THIS super-quick, tasty salad is perfect for little ones. Just watch out for the nuts with small children.
Makes 4 portions
180g (6oz) couscous
300ml (10½fl oz) hot vegetable stock
1 red pepper, deseeded and diced
1 bunch of spring onions, sliced
1 bunch of parsley, chopped
50g (2oz) dried cranberries,
chopped Salt and pepper
25g (1oz) butter
75g (3oz) pecans
25g (1oz) brown sugar
For the dressing: 1½ tbsps sweet balsamic vinegar
1 tbsp white-wine vinegar
1 tsp caster sugar
1 tsp Dijon mustard
6 tbsps olive oil
Put 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 and add the chopped peppers, spring onions, parsley, cranberries. Season.
Combine the ingredients for the dressing and pour over the couscous.
Melt the butter in a small frying pan. Add the pecans and sprinkle over the sugar, then 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 salad, mix together and serve.