Veggie couscous

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 8 months | 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.