A nutritious and satisfying vegan couscous salad packed with colour, flavour and texture, from dried cranberries, pistachios and pine nuts.
Serves 6
Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
Less than 10 minutes
Bob's Kitchen Recipe Card
Ingredients for 6 Servings
225g
Couscous, prepared according to the packet instructions
8
Small preserved lemons, flesh and rind finely chopped
180g
Dried cranberries
120g
Pine nuts, toasted
160g
Unsalted shelled pistachio nuts, roughly chopped
125ml
Olive oil
60g
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
Rocket leaves
Approximate Times
Preparation :
Less than 30 minutes
Cooking :
Less than 10 minutes
Method
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.
Notes
Couscous salads are great to make ahead. It will keep well for a few days in the fridge.
