Ingredients (serves 4)
- 200g couscous
- 250 ml boiling water
- 1 red OR orange pepper
- 1 small green pepper
- 2 tomatoes
- 3–4 spring onions
- 200g can sweetcorn
- Dressing:
- 10g (about a handful) fresh coriander OR parsley
- 1 clove garlic (optional)
- 1 small lemon (juice only)
- 2 x 15ml spoons olive oil
- Black pepper (optional)
- 1 x 5ml spoon whole grain OR Dijon mustard (optional)
What you do…
- Put the couscous in a bowl.
- Measure 250ml of boiling water into the measuring jug.
- Pour the hot water over the couscous and cover with the plate or tea towel. Leave to stand for 10 minutes.
- Fluff the couscous with a fork. Add a little extra water if necessary. Allow to cool.
- Wash and dry the vegetables.
- De-seed the peppers and remove the core and any white pith. Chop into cubes (about 1½cm).
- Chop the tomatoes into similar size pieces to the pepper.
- Top and tail the spring onions and slice finely.
- Drain the sweetcorn and discard the liquid.
- Add the chopped peppers, tomatoes, spring onions and sweetcorn to the couscous and mix well with a fork.
- Finely chop the parsley or coriander with scissors.
- Peel and crush the garlic (if using). Grate the zest and squeeze the juice from the lemon.
- Make the dressing by whisking the olive oil and lemon juice together in a small bowl (or shake together in a jar). Add the chopped coriander or parsley, crushed garlic and black pepper and mustard (if using). Whisk or shake again.
- Pour the dressing over the couscous and mix well.
