This Easy Couscous Salad is simple to make and really tasty. It makes a perfect lunch or as a side dish for a BBQ or any evening meal.
Preheat the oven to 180°C (fan assisted, 200ºC non fan). 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 couscous in a large bowl. Add the chicken stock, olive oil and water to the couscous. The water should just cover the couscous by around 1cm. Stir with a fork and then cover with a dinner plate
While the couscous is cooking, dice the cucumber and drain the sweetcorn
After around 15 minutes the couscous should have plumped and cooked. Test it is ready by tasting it. If it is still a little hard recover for a few more minutes
Once the couscous is cooked, add the butter if you are using it and fork through to fluff up the couscous
Remove the peppers from the oven and slice. Add to the couscous along with the sweetcorn, cucumber and spring onions and fork through to mix
Keep in an airtight container in the fridge for up to 3 days.
Nutritional information is given as a guide only and my vary.
Easy Couscous Salad https://www.curlyscooking.co.uk/easy-cous-cous/
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