Clementine, Cranberry & Couscous Salad with Stilton
A delightful clementine, cranberry, and couscous salad with stilton, perfect for the festive season. Vibrant flavors and a light lunch option.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Fine-mesh sieve
- Kettle
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Fork
- Serving platter
- Spoon
- Whisk
- Skillet
- Saucepan
- Stove
Ingredients
- ½ small red onion, peeled and thinly sliced
- 1 tbsp sherry vinegar or red wine vinegar
- sumac
- 3 clementine or satsumas, peeled and sliced or segmented
- 20g dried cranberries
- 1 tbsp chopped fresh parsley, plus extra to serve
- 1 tbsp chopped fresh mint, plus extra to serve
- 1 x packet of Ainsley Harriott Couscous
- 2 tbsp flaked almonds, toasted
- 80g stilton or similar blue cheese, crumbled
- 2 tbsp extra-virgin olive oil
- 1 tsp honey or maple syrup
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