Couscous Salad

Serves 4

Ingredients:
100g couscous
1/2 chicken/vegetable stock cube
1 red pepper
2 medium tomatoes
3 salad onions (or 1 small red onion)
30g/small pack of flat-leaf parsley
handful of fresh mint
1 lemon
15ml extra virgin olive oil
black pepper (optional)

Method:

1.  Make up the stock with 200ml of boiling water & stir until dissolved.
2.  Pour the stock over the couscous until  just covered by the liquid & cover the bowl with clingfilm or a tea towel. Leave for 15 minutes to cook/soften.
3.  Chop the pepper into small pieces & slice the onions into thin slices & add both to a serving bowl.
4.  Cut the tomatoes in half and remove the seeds & then chop into small pieces and add to the bowl.
5.  Finely chop the parsley & mint leaves & add to the bowl.  Add any other additional ingredients.
6.  To make the dressing squeeze the lemon juice into a small dish with the olive oil & mix to combine.  Add black pepper if using.
7.  Once the couscous has steamed, remove the cling film & fluff up with a fork.  Add to the vegetables & mix thoroughly. When ready to serve, pour over the dressing.

Options:

• Add chopped cucumber or celery for extra crunch or pomegranate seeds for extra colour.
• Use tabbouleh instead of couscous – it will take slightly longer to cook (15-30 mins).
• Add nuts (eg. walnuts, pistachio) for extra crunch, colour and nutrients.
• Add chickpeas or other beans for protein.
• Use an orange instead of lemon.
• Zest the lemon/orange for extra flavour.