Ingredients
Instructions
- Heat the broth to boiling, or crumble a stock cube into 3/4 cup boiling water and stir until dissolved.
- Add the couscous to the hot broth, cover and leave to "cook"- about 5 minutes. Then allow to cool while chopping the salad veggies.
- Quarter the cherry tomatoes and finely dice the cucumber, bell pepper and spring onions/ scallions.
- Make the dressing- pour into a small jug or bowl the olive oil and red wine vinegar. Season to taste with salt and pepper and whisk until the two liquids are completely blended together.
- Fluff the couscous with a fork.
- Add the salad veggies to the couscous and stir.
- Drizzle the dressing over and stir to mix.
- Cover and place in the fridge for 30 minutes to chill and for the flavours to blend.
- Serve and enjoy!