Pearl Couscous Salad

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
Serves 1
Prep time: 5 minutes
Cooking time: 10 minutes
Per portion
Calories: 227
Fat: 3.5g
Saturates: 0.3g
Carbs: 42.5g
of which sugars: 4.8g
Fibre: 3.1g
Protein: 8.3g
Salt: 0.89g
Ingredients:
-
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
Vegan friendly