This tasty and colourful dish is ideal as a filling lunch or served as a side dish with grilled fish.
- 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.
Time: 30 min
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.