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Pistachio and cranberry couscous with melting goat's cheese

This meat-free meal will satisfy non-veggies, too, and doubles as a delicious cold salad for a packed lunch or buffet the following day

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Ingredients (Serves 4)
  • 1⁄2 jar Peppadew Mild or Hot
  • Whole Sweet Piquanté Peppers, rinsed, drained and sliced
  • 225g/8oz couscous
  • 75g/3oz dried cranberries
  • 450ml/3⁄4pt vegetable stock, made with 2 tsp vegetable stock powder, or 1 vegetable stock cube, dissolved in boiling water
  • 1 tbsp olive oil
  • 1 tsp ground coriander
  • 40g/11⁄2oz pistachio nuts, roughly chopped
  • 1 bunch spring onions, trimmed and sliced on the slant
  • 1 tbsp chopped fresh parsley
  • Salt and freshly ground black pepper
  • 200g/7oz goat’s cheese, sliced
Place the peppers, couscous and cranberries in a large bowl and pour over the stock. Leave for about 10 minutes to allow the stock to be absorbed by the couscous. Fluff up the couscous with a fork to separate the grains, then stir in the olive oil, coriander, pistachios, spring onions and parsley, then season, if liked.

Lightly grill the goat’s cheese slices under a preheated hot grill until they just begin to melt.

Serve the couscous topped with the melting goat’s cheese.

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