Fresh, colourful and versatile. This cous cous dish is delicious as well as being healthy.
Growing up I didn’t like cous cous. Well I told myself I didn’t as the only time I had come across it was when my Mum made her version of Tabbouleh. This was never going to be the best cous cous dish for me to try as it is packed with herbs such as parsley, mint and coriander – all of which I can’t stand. After years of thinking I didn’t like it, my Mum made a version with no herbs and very similar to what I make today and I realised I did actually like cous cous!
Along with my Mum, my sister and I have been making this recipe for years but with different variations. This recipe is great for adding things you like and leaving out anything you don’t. My Mum and sister make theirs using tomatoes and spring onions as well as the ingredients I use. I like tomatoes but I don’t seem to have them in my fridge every week whereas I always have the other ingredients. So please feel free to add anything else you fancy. I decided to call is Cous Cous Salad because I tend to use basic ingredients that I’d put in a salad – imaginative I know!
The versatility doesn’t end with the ingredients in the cous cous, you can also add a whole range of ‘toppings’. We usually have this cous cous with marinated chicken, but we have had it with chorizo, grilled halloumi and my new favourite; chicken sausages.
This is now my boyfriend’s favourite recipe to make for his lunches during the week. If he can make it, then you can too!
350g cous cous
750g boiled water
1 tbsp chicken stock
1 tbsp olive oil
1 x 340g tin of sweetcorn, drained
¾ of a cucumber, diced
20g butter (optional)
- Preheat the oven to 200ºC. De-seed and slice the peppers. Put them on a baking tray and roast in the oven for around 30 minutes, turning half way. You want them to get slightly blackened
- Put the cous cous in a large bowl. Add the chicken stock, olive oil and water to the cous cous. The water should just cover the cous cous by around 1cm. Stir with a fork and then cover with cling film
- While the cous cous is cooking, dice the cucumber and drain the sweetcorn
- After around 15 minutes the cous cous should have plumped and cooked. Test it is ready by trying it, if it is still a little hard recover for a few more minutes
- Once the cous cous is cooked, add the butter if you are using it and fork through to fluff up the cous cous
- Remove the peppers from the oven and slice up. Add to the cous cous along with the sweetcorn and cucumber and fork through to mix