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Couscous salad

Fruit and vegetables

180g/6⅓oz dried cranberries
60g/2¼oz flatleaf parsley, finely chopped
4 garlic cloves, crushed
1 red onion, finely chopped
80g/2¾oz rocket leaves

Tins, packets and jars

225g/8oz couscous, prepared according to the packet instructions
8 small preserved lemons, flesh and rind finely chopped

Cooking ingredients

120g/4⅓oz pine nuts, toasted
160g/5¾oz unsalted shelled pistachio nuts, roughly chopped
125ml/4fl oz olive oil
4 tbsp red wine vinegar
1 tsp salt, or to taste

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