Salad Crunch Mutiara Brokoli

Instructions

1. Dressing - Shake ingredients in a jar.
2. Chop broccoli into small pieces - think, spoon scoop-able size. I slice wads of florets into ~1/2cm / 0.2" thick slices, spread out on the board then run the knife through, chopping like you would herbs until you have small pieces no bigger than 1.5cm / 0.6" long, suitable for scooping. Try to make the floret stem parts a bit smaller. (Note 1)
3. Marinated tender-crisp broccoli - Measure out 4 cups of broccoli and put in a bowl. Scrape in all the scattered little floret "confetti"! Toss with the vinegar, 1/4 tsp salt and 2 tablespoons of the Dressing. Leave for 30 minutes - softens slightly and takes the raw edge off.
4. Couscous and cranberries - Bring a large saucepan of water to the boil. Cook the couscous for 5 minutes, adding cranberries for last 30 seconds (they plump!). Drain well, then return to saucepan. Toss with 2 tablespoons of Dressing (while hot), then set aside for 10 minutes to cool and absorb flavour.
5. Nutty Salami Fry up - Heat the olive oil over medium high in a large non-stick pan. Add the salami and cook for about 1 1/2 minutes to give them a head start. Then add the almonds and onion, cook for 2 minutes, then add garlic and cook for another 1 minute until the salami is golden (it won't crisp though - Note 7) and the onion is softened. Tip it on top of the broccoli, let cool for 10 minutes.
6. Toss - Add couscous, all the remaining Dressing and toss well. Tumble into a serving bowl, sprinkle with parmesan then serve!