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Kaleidoscope Couscous

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This tasty and colourful dish is ideal as a filling lunch or served as a side dish with grilled fish.

Method

  1. 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.
  2. Cover the bowl, leave for 10 to 15 minutes and allow the couscous to cool.
  3. 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

 

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

 

Nutritional info:

  • Energy (kcal) 144
  • Protein (g) 3.11
  • Carbohydrate (g) 24.1
  • of which Sugars (g) 3.34
  • Fat (g) 4.58
  • Saturated Fat (g) 0.59
  • Equivalent as Salt (g) 0.63
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