Jewelled couscous
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- Preparation and cooking time
- Prep:
- Plus soaking no cook
- Easy
- Serves 8 - 10
Serve your grain with cucumber, apricot, peppers, olives and tomatoes then drizzle with lemon-infused oil for a mellow finish
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 249 | |
| fat | 7g | |
| saturates | 1g | |
| carbs | 40g | |
| sugars | 20g | |
| fibre | 6g | |
| protein | 6g | |
| low in | salt | 0.7g |
Ingredients
- 400g couscous
- 2 tbsp lemon-infused oil
- 500g soft dried apricot , chopped
- 1 cucumber , deseeded and chopped
- 1 large yellow pepper , deseeded and chopped
- 140g pitted black olive , chopped
- 140g sundried tomato , chopped
- small bunch parsley , chopped
- 12 cherry tomatoes , halved
Method
- STEP 1
Place the couscous in a bowl and cover with 700ml boiling water. Cover with cling film and leave for 10 mins, until all the liquid has been absorbed.
- STEP 2
Pour over the oil and some seasoning, mix and fluff up the couscous with a fork.
- STEP 3
Gently stir through the remaining ingredients and serve.
Goes well with
Recipe from Good Food magazine, August 2012
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