Giant Couscous Salad - By Annabel Karmel

This is one of my favourite salads; the combination of soft giant couscous, crunchy vegetables and pecans, and a tangy soy, mirin and red onion dressing is perfect for summer lunches. If you are prepping ahead to eat in the week, store the dressing in a container in the fridge and toss together with the salad just before serving.

Makes 4 Portions.

Ingredients

Salad

200g giant couscous

½ red pepper, diced

100g tinned sweetcorn, drained

1 large carrot, peeled and diced

2 tbsp chives or chopped spring onion

30g dried cranberries chopped

50g pecans, chopped

Dressing

4 tbsp olive oil

1 large red onion, sliced

2 tbsp soy sauce

2 tbsp mirin

2 tbsp rice wine vinegar

Method

1: Cook the couscous according to the packet instructions, drain and leave to cool.

2: Add the red pepper, sweetcorn, carrot, chives (or spring onion, if using), cranberries and pecans. Mix well to combine.

3: Heat the oil, soy sauce, mirin and rice wine vinegar. Swirl around the pan, then pour over the couscous. Toss together and season well.

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