Vegetable couscous salad recipe

Vegetable couscous salad
A great packed lunch option for two.
175ml water, boiling
1 vegetable stock cube
100g couscous
1 medium tomato
1 spring onion
¼ cucumber
½ yellow pepper
4 dried apricots
1 x 15ml spoon parsley
2 x 15ml spoons low fat dressing
1. Make up the
stock by dissolving the stock cube in the boiling water.
2. Pour the stock over the couscous in a
large bowl.
3. Fluff with a fork and leave to stand for
5 minutes.
4. Chop the tomato and cucumber into small
5. Slice the pepper into small strips.
6. Slice the dried apricots and parsley into
small pieces.
7. Add all the vegetables to the couscous and
snip the spring onions into the bowl using the scissors.
8. Stir everything together.
9. Add the dressing.

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