Prep10 minutes mins
Cook12 minutes mins
Total Time22 minutes mins
Servings and other info
Servings: 2 servings
Equipment
- Mixing Bowl
- Fork
- Kettle
- Measuring jug
- Wooden spoon
- Sharp knife
- Frying pan
- Chopping board
- Plate
- Teaspoon
- Tablespoon
- Tea towel
Ingredients
- 8 Tbsp Couscous
- 200 ml Water
- 1 Tsp Stock powder / stock cube
- 2 Mushrooms
- ¼ Pepper Mixture of colours
- 1 Tbsp Olive oil
Instructions
- Add the water to the kettle and boil
- Rinse the peppers and mushrooms under the tap
- Add the couscous to the mixing bowl along with the stock powder (you may need to crush the stock cube with fingers if using)
- Dice the peppers and mushrooms and place to one side
- Once the kettle has boiled, pour the water over the couscous until it is slightly covered
- Mix the couscous so the stock powder / cube has dissolved with a tablespoon and cover with a plate
- Put the frying pan onto the hob (medium heat) and add the oil
- Add all of the vegetables to the frying pan and use the wooden spoon to mix around for 5-10 minutes until soft
- Turn the heat off from the hob and let the vegetables cool down
- 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 cooked vegetables and mix in together using the wooden spoon
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