Israeli Couscous And Cranberry Salad - cooking recipe

Ingredients

1 cup israeli couscous
2 cups vegetable stock
4 tablespoons olive oil, divided
2 cups dried cranberries
1 cup pine nuts
1/2 cup spring onion, white parts only, chopped
1/2 red onion, medium sized and finely chopped
1/2 cup cilantro, chopped
1 teaspoon lemon zest
1 shallot, minced
1/2 lemon
salt

Preparation

Heat 1 tbsp olive oil over a medium heta in a heavy bottomed saucepan.
Add the Israeli couscous and stir about 1 minute or until the couscous is lightly browned.
Stir in 2 cups of stock, cover with lid, reduce heat to low and simmer for about 15 minutes or until the couscous has absorbed most of the liquid and is al dente.
Drain in a colander, but do not rinse. Leave to cool.
Once cool stir in the remaining3 tbsps olive oil to coast and separate the grains.
Combine the couscous with the cranberries, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots.
Spritz with lemon juice and adjust with salt to taste.