Rainbow couscous salad
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- 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!