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Annabel Karmel
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Giant Couscous Salad

One of Annabel’s favourite salads. The mix of the soft couscous, crunchy vegetables and pecans with the soy, mirin and red onion dressing is amazing. Giant couscous is not in fact couscous at all. It is made from small balls of pasta and it has a lovely bouncy texture. All ages are going to love this one!

Dairy-free
Egg-free
Vegetarian
Prep Time: 5 minutes
Cook Time: 15 minutes
Makes: 4 portions
Great for:  Quick Family Recipes and Meal Ideas Kids - 2-4 Years Kids 4+ Years Grown Up Entertaining
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Ingredients

Salad

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

Dressing

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