A nutritious and satisfying vegan couscous salad packed with colour, flavour and texture, from dried cranberries, pistachios and pine nuts.
Ingreadient
- 225g/8oz couscous, prepared according to the packet instructions
- 8 small preserved lemons, flesh and rind finely chopped
- 180g/6⅓oz dried cranberries
- 120g/4⅓oz pine nuts, toasted
- 160g/5¾oz unsalted shelled pistachio nuts, roughly chopped
- 125ml/4fl oz olive oil
- 60g/2¼oz 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/2¾oz rocket leaves
Direction
-
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.
