Step 1

Make the dressing. Put all the ingredients into a lidded jar and shake well to combine. Set aside.

Step 2

Preheat oven to 450℉/220℃. Use a fan setting if your oven has one.

Step 3

Put the stock or water into a wide based pan and bring to a boil. As soon as it reaches boiling point, tip in the couscous and put the lid on. Lower the heat to the lowest possible setting and leave to cook for 10-15 minutes.

Step 4

When the couscous is done, the liquid should be mostly absorbed and the grains tender and chewy. Stir to loosen the grains, and put it into a serving bowl.

Step 5

Trim and halve one portion of the Brussels sprouts and put into a roasting pan. Drizzle with oil and cook until they’re tender and starting to blacken at the edges, about 16-20 minutes.

Step 6

Preheat oven to 212℉/100℃, steam setting (100% steam).

Step 7

Put the couscous into a shallow pan and cover with the stock. Put into the preheated oven and cook for 15 minutes. When the couscous is done, remove from the oven, fluff and put it into a serving bowl.

Step 8

Change the oven settings to 450℉/220℃, combi steam setting. If your oven has variable steam settings, select 80% (high steam). If not, don’t worry! Just set to combi steam at the correct temperature and the oven will take care of the rest.

Step 9

Trim and halve one portion of the Brussels sprouts and put into a roasting pan. Drizzle with oil and cook until they’re tender and starting to blacken at the edges, about 12 minutes.

Step 10

Thinly slice the other portion of the Brussels sprouts and add to the serving bowl with the couscous (yes, these sprouts are raw! They’re meant to be!).

Step 11

When the roasted sprouts are done, put them into the bowl with the couscous and raw shredded sprouts. Add the pecans, cranberries and a little salt and pepper.

Step 12

Drizzle dressing on top and toss to coat. Taste and adjust if necessary, adding more salt or pepper to the salad.

Step 13

Serve immediately, warm, or allow to cool to room temperature.