1 cup Gourmet Pearl Couscous
2 cups vegetable or chicken stock
4 tablespoons olive oil
2 cups dried cranberries (craisins)
1/2 cup pine nuts
1/2 cup spring onions (white part only chopped)
1/2 medium sized red onion, finely chopped
1/2 cup cilantro (coriander), chopped
1 teaspoon lemon zest
1/2 lemon juiced
1 shallot finely chopped
sea salt to taste

In a heavy based saucepan, heat 1 tablespoon olive oilover medium heat. Add the couscous and stir for a minute, until the couscous is lightly browned. Stir in 2 cups of stock. Cover with lid and reduce heat to low.
Simmer for 8-10 minutes or until couscous has absorbed most of the liquid and is al dente.
Drain in a colander but do not rinse. (Another method used occasionally to rapidly cool the couscous, if it is too creamy, is to spread the hot couscous on a baking tray in a thin layer, uncovered for about 15min stirring occasionally till cooled).
Whilst this is cooling, in a separate bowl, whisk the remaining 3 tablespoons of olive oil, lemon juice, salt and pepper to taste. Add the dressing to the couscous and using a fork gently break up the grains and coat the couscous with the dressing.
In a serving dish, combine the couscous with the dried cranberries, pine nujts, spring onions, red onions, coriander, lemons zest, and shallots. Mix in the couscous and serve.
This can be a very seasonal dish: Simply dice additional vegetables (butternut squash in Autumn, zuchhini in Summer) and toss in for a wonderful variation.
Gourmet Pearl Couscous Salad COUSCOUS THE WHOLE FAMILY WILL LOVE Recipes

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