Easy Couscous Salad

Ingredients

• 350 g couscous
• 750 g boiled water
• 1 tbsp chicken stock
• 1 tbsp olive oil
• 2 large peppers
• 340 g tin sweetcorn (drained)
• 5 spring onions (sliced)
• 300 g cucumber (diced)
• 20 g butter (optional)

Instructions

1. 1

   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

2. 2

   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

3. 3

   While the couscous is cooking, dice the cucumber and drain the sweetcorn

4. 4

   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

5. 5

   Once the couscous is cooked, add the butter if you are using it and fork through to fluff up the couscous

6. 6

   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