This delicious and versatile dish is a real favourite. Fluffy couscous infused with red onions, herbs, spices, succulent cranberries and sultanas and crunchy toasted pine nuts. It’s great for lunch with oven-baked salmon, pan-fried tofu or my favourite is chicken breasts wrapped in lean bacon and cooked in the oven in stock.

Serves 4.

200g couscous

400ml boiling vegetable or chicken stock

Low calorie cooking spray

1 red onion, chopped

1tsp ground cumin

1tsp ground coriander

Salt and black pepper

60g dried cranberries

30g sultanas

50g pine nuts, toasted

Small handful fresh coriander, chopped

Method

Place the couscous into a medium sized heat proof dish.

Pour over the boiling stock and cover with cling film, leave covered until all the stock has been absorbed, this will take about 15 minutes. Then fluff up with a fork.

Toast the pine nuts in a dry non-stick frying pan, over a medium heat, when toasted transfer to a bowl to cool.

Spray the same pan with the low-calorie cooking spray, add the chopped onion and cook for 5 – 8 minutes until soft.

Add the cumin, coriander salt and pepper and cook for a further 2 minutes.

Add the cranberries, sultanas, pine nuts and fresh coriander, stir to combine.

Add to the couscous, stir and serve on it’s own with or with tofu, chicken, salmon or….. the choice is endless!

👩🏼‍🍳 Chef’s Notes: This couscous keeps very well in the fridge for 2 to 3 days so why not make extra for tomorrow’s lunch??