Ingredients
350ml water, boiling
1 x 5ml spoon of stock powder
200g couscous
2 spring onions
½ yellow pepper
¼ cucumber
2 medium tomatoes
6 dried apricots
2 x 15ml spoons parsley
2 x 15ml spoons low fat dressing
Equipment
Kettle, measuring jug, measuring spoons, weighing scales, large bowl, fork, chopping board, sharp knife, can opener, scissors, mixing spoon.
Method
- Make up the stock by dissolving the stock powder in the boiling water.
- Pour the stock over the couscous in a large bowl.
- Fluff with a fork and leave to stand for 5 minutes.
- Chop the tomatoes and cucumber into small chunks.
- Slice the pepper into small strips.
- Slice the dried apricots and parsley into small pieces.
- Add all the vegetables to the couscous and snip the spring onions into the bowl using the scissors.
- Stir everything together.
- Add the dressing.
Top tips:
- Vary the vegetables in the couscous dish, e.g. use celery, sweetcorn, peas, olives or mushrooms.
- Try adding some chickpeas, chopped cooked chicken, ham, tuna or chunks of feta cheese.
- Use flaked almonds or raisins instead of the dried apricots.
Food skills:

Weigh

Measure

Cut, Chop, Slice, Dice & Trim

Mix, Stir & Combine
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