Servings and other info
Servings: 2 servings
Equipment
- Mixing Bowl
- Fork
- Kettle
- Measuring jug
- Sharp knife
- Grater
- Plate
- Chopping board
- Teaspoon
- Tablespoon
- Tea towel
Ingredients
- 8 tbsp Couscous Approx 100g
- 150 ml Boiling water
- 1/2 tsp Stock powder / stock cube
- 1/4 Pepper Any colour
- 6 tbsp Frozen peas
- 1/2 Carrot Any colour
- 1 tbsp Olive oil Optional
Instructions
- Wash and dry the carrot and pepper and place on the chopping board along with the frozen peas
- Add water to the kettle and boil
- Add the couscous to the mixing bowl along with the stock powder (you may need to crush the stock cube with fingers if using)
- Once the kettle has boiled, pour 150ml into a measuring jug and then pour over the couscous until it is slightly covered (you may need to use more to slightly cover the couscous)
- Mix the couscous so the stock powder / cube has dissolved with a tablespoon and cover with a plate. Let sit for 10 minutes
- Dice the peppers and grate the carrot and place to one side on the chopping board
- Add the peas to the chopping board
- Remove the plate from the mixing bowl to see if the water has been absorbed (if not, put plate back on and check every 2 minutes)
- Once couscous is dry fluff it up with the fork
- Add the vegetables and olive oil is using and mix together using the fork
Top Tips
- Use other vegetables like tomatoes, spinach, courgette, peas or sweetcorn
- Add fruits (like pomegranate seeds, orange segments, raisins or diced dates) to make the couscous sweeter
- Give the couscous some crunch by adding pumpkin or sunflower seeds
- Squeeze some lemon and grate the zest in for a sharp taste
- Use wholemeal couscous for added fibre
- Replace the stock powder with a low salt crushed stock cube
Allergy Info
- Gluten - couscous
- Celery - stock powder
