Description
This is a delicious and colourful salad which is quick and easy to make. Keeps well if it lasts that long. I only used 1 cup of dried craisins and as i didn't have a full cup of them i topped it up with dried currants. I also only used 1/3 cup of pine nuts as that was all i had, and also they are very expensive, so using a whole cup seems a bit extravagant. However i submit the recipe in it's original form.
Ingredients
- Israeli Couscous
- Vegetable Stock
- Olive Oil
- Dried Cranberries
- Pine Nuts
- Spring Onion
- Red Onion
- Cilantro
- Lemon Zest
- Shallot
- Lemon
- Salt
Instructions
- Heat 1 tbsp olive oil over a medium heta in a heavy bottomed saucepan
- Add the israeli couscous and stir about 1 minute or until the couscous is lightly browned
- Stir in 2 cups of stock, cover with lid, reduce heat to low and simmer for about 15 minutes or until the couscous has absorbed most of the liquid and is al dente
- Drain in a colander, but do not rinse
- Leave to cool
- Once cool stir in the remaining3 tbsps olive oil to coast and separate the grains
- Combine the couscous with the cranberries, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots
- Spritz with lemon juice and adjust with salt to taste