Giant Couscous Salad
The mix of the soft giant couscous, crunchy vegetables and pecans with the soy, mirin and red onion dressing is amazing. This is one of my favourite salads. It lasts for three days in the fridge just toss with the dressing before serving.
- 5 Mins.
- 15 Mins.
- 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
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
1 large red onion, sliced
2 tbsp soy sauce
2 tbsp mirin
2 tbsp rice wine vinegar
Method
- Cook the couscous according to the packet instructions, drain and leave to cool.
- Add the red pepper, sweetcorn, carrot, chives, cranberries and pecans.
- Heat 1 tbsp of oil, soy sauce, mirin and rice wine vinegar. Swirl around the pan, then pour over the couscous. Toss and season well.
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