Sprout, Chestnut & Pancetta Couscous Salad with Cranberries & Parmesan
A delicious side dish or main course warm salad for the festive season. We used a Ninja Air Fryer for easy and deliciously crisp sprouts, but feel free to pan-fry or roast if you prefer.
Method
Put the sprouts in a bowl and drizzle with the oil. Season with salt and pepper and toss to coat. Place in your air fryer basket in a single layer, if possible, and add the pancetta. Air fry for 6 minutes at 180C. Shake the basket and add the chestnuts. Cook for another 6 minutes. Check to see if the sprouts are cooked to your liking and cooking for a further 1-3 minutes if you’d like them crispier.
Meanwhile, prepare the couscous according to the packet instructions and fluff with a fork. Stir through the cranberries.
When cooked to your liking toss the sprouts with the couscous. Grate over plenty of Parmesan to serve.
Ingredients
- 400g sprouts, trimmed, cut in half
- 1 tbsp olive oil
- 100g ready-to-eat chestnuts
- 65g pancetta or bacon lardons
- 1 x packet of Ainsley Couscous (we used Sundried Tomato & Garlic)
- 2 tbsp dried cranberries
- Parmesan cheese, for grating