This tasty and colourful dish is ideal as a filling lunch or served as a side dish with grilled fish.
Method
- Start by preparing the couscous. Crumble the stock cube over the couscous and pour in the boiling water. Stir quickly the couscous with a fork, so the stock is thoroughly mixed.
- Cover the bowl, leave for 10 to 15 minutes and allow the couscous to cool.
- When the couscous is cold, break it up using a fork and stir in the vinaigrette, vegetables, tomatoes and the mint. Then season with black pepper, mix well and serve.
Serves: 6
Time: 30 min
Store leftovers in the fridge (but for no longer than 2 days). How about eating it for tomorrows lunch?
Allergy advice
Contains: wheat (gluten). Some stock cubes/powders contain wheat, and some salad dressings contain also wheat always check the label.
Reproduced with the kind permission of the Food Standards Agency.
Ingredients
- 200g couscous
- 1 vegetable stock cube
- 250ml boiling water
- black pepper to taste
- ¼ red pepper, chopped
- ¼ green pepper, chopped
- ¼ yellow pepper, chopped
- 4 spring onions, finely sliced
- 4 tbsp sweetcorn, drained
- 4 cherry tomatoes, cut into quarters
- 1 tbsp mint, finely chopped
- 2 tbsp vinaigrette dressing or 1 tbsp olive oil
