Rainbow Couscous

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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.

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