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  • 200g giant couscous
  • ½ red pepper, diced
  • 100g tinned sweetcorn
  • 1 large carrot, peeled and diced
  • 2 tbsp chives, chopped
  • 30g cranberries, chopped
  • 50g pecans, chopped


  • 4 tbsp olive oil
  • 1 large red onion, sliced
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp rice wine vinegar


  1. Cook the couscous according to the packet instructions, drain and leave to cool. 
  2. Add the red pepper, sweetcorn, carrot, chives, cranberries and pecans. 
  3. Heat 1 tbsp of oil in a saucepan. add the onion and fry for 5 minutes until soft.
  4. Add the remaining 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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