A quick, tasty, and colourful salad that’s great for picnics, BBQs, or camping. Recipe from Chef in your Backpack: Gourmet Cooking in the Great Outdoors, courtesy of Arsenal Pulp Press.
In a bowl, pour boiling water over the couscous, cover and let stand until all the water has been absorbed.
In a large bowl, combine the softened couscous, cranberries, peanuts, bell peppers, and parsley.
In a small bowl, combine the lime, honey, and oil and mix well. Pour over couscous mixture.
Store in a plastic container. Serve on its own or as an accompaniment.