Couscous is easy to prepare and can be used as a base for a healthy salad that can contain whatever vegetables children choose.
Preparation: 10 minutes | Cooking: 10 minutes | Makes 2 portions | Suitable from 12 months | Suitable for freezing
Recipe: Veggie couscous
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10 Portions
-
20 mins
prep time -
10 mins
Cook time -
suitable for freezing
Ingredients
- 50g couscous
- 1 Piccolo vegetable stock cube
- 75ml boiling water
- 1 tsp olive oil
- Squeeze of lemon juice
- 3 cherry tomatoes. chopped
- 2 inch piece of cucumber, chopped into pieces
- 25g sweetcorn
- 1 spring onion, finely diced
Method
- While the kettle is boiling, chop all the vegetables into really small pieces.
- Place the couscous in a large heat proof bowl, and in a mug crumble the stock cube and pour over the boiling water, mixing to dissolve the stock cube
- In the bowl with couscous, pour the boiling water, squeeze of lemon juice and olive oil, mix together and place a tea towel over the bowl and set aside for five minutes.
- Once cooked, fluff up the couscous with a fork add the vegetables and stir well. If you want to add herbs, nuts, olives or dried fruits, stir these in, too.
