vegetable couscous salad
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© Crown copyright 2008
www.licencetocook.org.uk
Vegetable couscous salad
Session: 8
© Crown copyright 2008
www.licencetocook.org.uk
Ingredients
175ml water, boiling
1 vegetable stock cube
100g couscous
1 medium tomato
1 spring onion
½ cucumber
½ yellow pepper
4 dried apricots
1 small bunch parsley
2 x 15ml spoons low fat dressing
© Crown copyright 2008
www.licencetocook.org.uk
Equipment
Kettle
Measuring jug
Measuring spoons
Weighing scales
Large bowl
Fork
Chopping board
Knife
Kitchen scissors
Spoon
Container
© Crown copyright 2008
www.licencetocook.org.uk
Method
1. Make up the stock by dissolving the stock cube in the boiling water.
© Crown copyright 2008
www.licencetocook.org.uk
2. Pour the stock over the couscous in a large bowl.
© Crown copyright 2008
www.licencetocook.org.uk
3. Stir with a fork and leave to stand for 5 minutes.
© Crown copyright 2008
www.licencetocook.org.uk
4. Chop the tomato and cucumber into small chunks.
© Crown copyright 2008
www.licencetocook.org.uk
4. Chop the tomato and cucumber into small chunks.
© Crown copyright 2008
www.licencetocook.org.uk
5. Slice the pepper into small strips.
© Crown copyright 2008
www.licencetocook.org.uk
6. Slice the dried apricots and parsley into small pieces.
© Crown copyright 2008
www.licencetocook.org.uk
7. Fluff the couscous with a fork and then add all the vegetables and snip the spring onions into the bowl using the scissors.
© Crown copyright 2008
www.licencetocook.org.uk
7. Fluff the couscous with a fork and then add all the vegtables and snip the spring onions into the bowl using the scissors.
© Crown copyright 2008
www.licencetocook.org.uk
8. Stir everything together.
© Crown copyright 2008
www.licencetocook.org.uk
9. Add the dressing.
© Crown copyright 2008
www.licencetocook.org.uk
© Crown copyright 2008
www.licencetocook.org.uk
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.
© Crown copyright 2008
www.licencetocook.org.uk
www.licencetocook.org.uk
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