🥘 Carole’s couscous salad…

This attractive mediterranean salad is a great light lunch or side dish to meat or fish. It keeps for several days in a sealed tupperware container.

Ingredients:

• 1 mug of couscous
• 1 1/4 mug of hot stock
• 1 knob of butter
• 10 dried soft apricots
• 1 handful chopped cranberries
• Seeds from 1/2 a pomegranate
• 1 handful chopped mint
• 2 handfuls of shelled pistachios, chopped

Step by step:

1. Put the couscous in a pan, add the stock and butter and cook over a low heat for 2-3 minutes.
2. Remove from the heat, leave for 10 minutes and fluff up with a fork.
3. Add the chopped apricots, cranberries, pomegranate seeds, mint and pistachios.

Serve with chilli and honey vinaigrette:

For the vinaigrette whisk together

• 4 tbsp olive oil
• 2 tbsp honey
• 1 tbsp apple or white wine vinegar
• 1 dsp sweet chilli sauce

Stir the vinaigrette through the couscous

Notes:

• Swap the pistachios for flake almonds or chopped walnuts and add any seeds that you like.
• Raisins go well as does chopped cucumber and baby tomatoes.