Couscous is really quick to make – just pour on boiling water, leave it for a few minutes to soak the water up, and then add whatever vegetables and flavourings you like. It’s ideal as a filling lunch or as a side dish with grilled fish. Here’s a recipe to get you started.
Serves: 6 adults Time: 30 minutes
- 200g couscous
- 1 vegetable stock cube
- 250ml of boiling water
- ¼ of each a red, yellow and green pepper
- 4 spring onions
- 4 tbsp sweetcorn drained
- 4 cherry tomatoes, cut into quarters
- 1 tbsp mint, finely chopped
- 2 tbsp vinagarette dressing or 1 tbsp oilve oil
- Black pepper
- Start by preparing the couscous. Crumble the stock cube into the couscous and pour in the boiling water. Stir quickly with a fork, so the stock is throughly mixed.
- Cover the bowl and leave for 10-15 minutes and allow it to cool.
- When the couscous is cold, break it up using a fork and add the vinagarette, vegetables, tomatoes and mint. Then season with black pepper, mix well and serve.
|% of your Guideline
Daily Amount (GDA)
|Energy||193 kcal 811 (kJ)|
Guideline Daily Amounts (GDAs) are guidelines about the approximate amount of particular nutrients and calories required for a healthy diet.