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
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
1 spring onion, finely diced
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.
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