Cranberry And Pistachio Couscous Salad - cooking recipe

Ingredients

2 tbsp orange juice
1 tsp Dijon mustard
2 tbsp olive oil
None None Couscous Salad
12 oz couscous
1 1/2 cups boiling water
None None cooking oil spray
1 None onion, peeled and finely diced
2 cloves garlic, peeled and finely chopped
2 tsp ground cumin
4 oz dried cranberries
2 None oranges, peeled and segmented
2 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
3 oz pistachio nuts, toasted and roughly chopped

Preparation

For the dressing, whisk together orange juice, mustard and olive oil. Set aside.
Place couscous in a bowl and cover with 1 1/2 cups boiling water. Set aside 10 mins.
Meanwhile, spray a frying pan with cooking oil. Cook the onion and garlic on medium heat 4 mins, until golden. Stir in cumin and cook 1 min. Add to the couscous, along with the dressing. Season to taste and fluff with a fork. Fold in cranberries, orange segments, herbs and pistachios. Serve warm or at room temperature.