Soups & Salads

Couscous salad

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Description

A nutritious and satisfying vegan couscous salad packed with colour, flavour and texture, from dried cranberries, pistachios and pine nuts.

Ingredients
  • 225g/8oz couscous, prepared according to the packet instructions
  • 8 small preserved lemons, flesh and rind finely chopped
  • 180g/6⅓oz dried cranberries
  • 120g/4⅓oz pine nuts, toasted
  • 160g/5¾oz unsalted shelled pistachio nuts, roughly chopped
  • 125ml/4fl oz olive oil
  • 60g/2¼oz flatleaf parsley, finely chopped
  • 4 garlic cloves, crushed
  • 4 tbsp red wine vinegar
  • 1 red onion, finely chopped
  • 1 tsp salt, or to taste
  • 80g/2¾oz rocket leaves
Directions
  1. In a large bowl mix all the ingredients together except the rocket, then taste and adjust the seasoning, adding more salt if necessary. Toss in the rocket and serve immediately.

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