Peppadew™, Pistachio and Cranberry Couscous with Melting Goat’s Cheese

16 November 2007

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This delicious vegetarian meal doubles as a tasty cold salad to serve for a packed lunch or festive buffet.

Serves 4

Suitable for vegetarians

1/2 jar Mild or Hot Peppadew™ Sweet Piquanté Peppers, rinsed and sliced
225g (8oz) couscous
75g (3oz) dried cranberries
2 tsp vegetable stock powder or 1 vegetable stock cube, dissolved in 450ml (3/4 pint) boiling water
1 tbsp olive oil
1 tsp ground coriander
40g (1 1/2oz) pistachio nuts, roughly chopped
1 bunch spring onions, finely chopped
1 tbsp chopped fresh parsley
Salt and freshly ground black pepper
200g (7oz) goat’s cheese, sliced

1 Put the Sweet Piquanté Peppers, couscous and cranberries into a large bowl and add the hot stock, allowing it to soak in and swell the couscous for about 10 minutes.

2 Fluff up the couscous with a fork to separate the grains, then stir in the olive oil, ground coriander, pistachios, spring onions and parsley. Season with a little salt and pepper, if needed.

3 Preheat the grill. Lightly grill the goat’s cheese slices until they just begin to soften and melt.

4 Serve the couscous, topped with the goat’s cheese and garnished with fresh parsley sprigs.

Cook’s tip: To serve the couscous piping hot, microwave it for 11/2-2 minutes on HIGH, whilst you are grilling the goat’s cheese.

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