Prep Time:5 mins
Understanding food allergies and intolerances
Herb couscous
Cooking Time:10 mins
Serves:4 Adults
Cost:Low
This middle eastern dish is low in salt, packed with herbs, and is a great addition to any Summer BBQ.
Easy recipe, expertly anlaysed by Safefood's team of nutrition experts.
Ingredients
- 300g / 10½ oz. of couscous
- 2 tablespoons of extra virgin olive oil
- 1 small red onion, peeled
- ½ red pepper, de-seeded
- ½ yellow pepper, de-seeded
- ½ courgette
- 4 scallions, thinly sliced
- Small bunch mint, chopped
- Small bunch basil, chopped
- Small bunch coriander, chopped
- Freshly ground black pepper, to taste
Method
- Cook the couscous according to the packet instructions, then set aside to cool
- Place half the olive oil in a frying pan over a medium heat. Dice the onion and peppers and sauté in the oil
- Trim and slice the scallions and courgette and toss into the pan and then cook the vegetables for another couple of minutes until they start to brown, then remove from the heat and leave to cool
- Place the couscous in a large bowl and stir in the cooked vegetables
- Add the chopped herbs, some black pepper and drizzle with the rest of the olive oil
- Mix thoroughly and keep chilled until ready to serve
What you will need
- Chopping board
- Chopping knife
- Frying pan
- Mixing bowl
- Wooden spoon
Serving suggestions
Couscous and be served cold as part of a salad or hot with your barbeque food.
"This is a tasty twist on your standard salad and can be made the night before andkept in an airtight container in the fridge"
