Cranberry Couscous

(Serves 4)

Ingredients

• 300g couscous
• 1 small red onion
• 1 stick celery
• 3–4 tbsp olive oil
• 50g dried cranberries
• Handful of mint
• Handful of parsley
• Zest of 1 lemon

Method
Place the couscous in an ANTA pudding bowl. Prepare according to packet instructions, pouring over hot water or stock and leaving to stand until absorbed.

Finely chop the onion and slice the celery. Fry in a little olive oil, add the cranberries, and cook until the onion is soft.

Chop the mint and parsley, then add to the couscous along with the onion mixture and lemon zest. Mix well with a fork.

Cover and set aside for about 30 minutes to allow the flavours to infuse.