Cranberry & Pistachio Israeli Couscous

INGREDIENTS

2 cups Israeli couscous

½ cup chopped cranberries

½ cup chopped FreshLife Pistachios

½ cup of chopped fresh flat leaf parsley

¼ cup of chopped spring onion

Olive oil & pomegranate molasses to drizzle

Salt and pepper

METHOD

• In a pan, lightly toast the Israeli couscous in a little olive oil, then add boiling water (as per pack instructions) and cook for 8 to 10 mins.

• When cooked, rinse the couscous in cold water and drain well.

• Add a little olive oil to stop the couscous from getting too sticky.

• Add the cranberries, pistachios, parsley and onion and season to taste.

• Drizzle with the olive & pomegranate molasses to taste.