Pearl Couscous Salad
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
Prep time: 5 minutes
Cooking time: 10 minutes
of which sugars: 4.8g
50g dry pearl couscous
6 cherry tomatoes, quartered
10g dried cranberries
50g cucumber, diced
½ tsp dried mixed herbs
zest and juice of 1 lime
1 vegetable stock cube
small handful of fresh parsley, chopped
Rapeseed oil spray
Salt and black pepper to season