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Prep10 minutes
Cook12 minutes
Total Time22 minutes
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