Rainbow couscous salad

Rainbow couscous salad

Quick, easy and a great way to get the little ones making a simple family dish.

By , 21 September 2015
Rainbow couscous salad
  • Ready in: 25 mins
  • Serves: 4
  • Price: 40p per serving
Nutritional Info
Each 162g serving contains
  • Fat med
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 712KJ 170KCAL
of your reference intake.
Typical energy values per 100g: 440kJ/105kcal.
  • 125g couscous
  • 160ml boiling water
  • 1/2 red pepper
  • 1/4 cucumber
  • A small handful of flat leaf parsley
  • A small handful of mint
  • 1/2 lemon
  • 2 tbsp olive oil
  • 1/2 x 300g can of drained Pinto beans or mixed beans
  • This recipe is part of our 'cooking with kids' feature and has instructions for children.

  • Weigh the couscous and put it in the bowl. Pour over boiling water, about 160ml. (Ask a grown-up to do this bit). Using the fork, stir the couscous and leave to stand.

  • Cut the red pepper in half longways. Using a teaspoon, scoop out the seeds and white pith (or use your fingers).

  • Cut the red flesh into small pieces with the scissors. Put into a bowl.

  • Chop the cucumber. Add it to the bowl.

  • With your scissors, snip the parsley and mint leaves into little pieces and add them to the bowl too. Throw away the stems.

  • Fluff up the couscous with a fork. Then stir in the chopped ingredients.

  • Squeeze the lemon using the juicer and pour the juice over the couscous.

  • Add 2 tbsp olive oil and the beans. Give everything a really good stir and it's ready to eat!