Ingredients
- 250g couscous
- 1 tbsp butter
- 1 garlic clove, crushed
- 2 tomatoes, seeds removed, finely chopped
- 1 carrot, grated
- ½ yellow and red pepper, finely diced
- 2 spring onions, finely sliced
- 6 tbsp olive oil
- 1 unwaxed lemon, juice and zest
- 50g fresh flatleaf parsley, finely chopped
- pinch salt
30
4
Method
- Put the couscous and butter into a bowl with enough boiling water to cover the couscous by about 1cm (about 300ml). Cover with cling film and set aside while you prepare the rest of the ingredients.
- Put the crushed garlic, tomatoes, carrot, red and yellow pepper, spring onions, olive oil, lemon juice and zest, parsley and salt into a large bowl and give everything a really good mix. I like to do this using my hands – it gets all the juices released ready for when the couscous is added, so it can absorb them all.
- Uncover the couscous and fluff it up, using a fork. Add it to the parsley mixture and stir through. Serve.
