Instructions:

Add a couple of sprays of the oil into a saucepan and heat.  Add the couscous and gently fry for a couple of minutes until the couscous smells toasted, add the dried cranberries then cover with water and add the stock cube. Bring to the boil and simmer for 6-8 minutes, or until the couscous is just tender.

Using a sieve, drain the couscous and transfer to a bowl. Stir in the remaining ingredients.

Season with a little salt and pepper.

Serve straight away or store in the fridge for up to 24 hours