Mediterrasian Cuisine - Cous Cous Fusion

For this dish, I used both Mediterranean and Asian influences to create a bold and striking fusion of flavours. Can be served hot or cold. For the vegetarians amongst us, the beef could be replaced by seitan - edit cooking times to suit.

Serves 4:

50g dried fruit (cranberries, blueberries and raisins)
75g mixed nuts and seeds (crushed brazil nuts, pumpkin and sunflower seeds)
2 clementines (pith, skin and seeds removed)
2 glasses of red wine
250g of cous cous
500g of beef (cut into strips for stir frying)
2 bell peppers
3 cloves of garlic
1 red onion
1 or 2 tsp Szechuan pepper, chilli, ginger and salt (combined grinder available here)
2 tbsp of olive oil
1 fresh lime
1 packet of salad leaves

1. Warm (but do not boil) the wine on a gentle heat.
2. Add the pulp and juice of the clementines to the pan.
3. Add the dried fruit and leave the mixture to warm for a few minutes.
4. When the mixture is heated through, take off the heat and leave to one side to soak.
5. Crush and finely chop the garlic.
6. Dice the onion and thinly slice the peppers.
7. Place 2 tbsp of oil in a large wok - place over a medium-high heat.
8. Once heated, place the garlic, onion, pepper and beef strips in the wok.
9. Add the juices from the fruit mixture (but not the fruit itself) and the szechuan pepper, chilli, ginger and salt.
10. Stir fry for between 4 and 7 minutes (according to taste - do not cook the beef for too long otherwise it will become stringy and tough to eat).
11. Turn down the heat. Add the cous cous to the wok (it may be necessary for you to add a little water to the mix to make sure the cous cous is properly rehydrated). Leave to soak for 3 to 5 minutes. There should be no fluid left in the pan once the cous cous has been added and rehydrated.
12. Add the fruit, nuts and seeds. Mix.
13. Serve on a bed of salad leaves with a quarter of lime.