Recipes
Rainbow couscous salad
Quick, easy and a great way to get the little ones making a simple family dish.
Quick, easy and a great way to get the little ones making a simple family dish.
(4 votes)
Cook: 25 Mins
Serves: 4
Price: 40p per serving
Nutritional Information
Each 162g serving contains
Energy
713kj
170kcal
713kj
170kcal
9%
Fat
6.1g
6.1g
Med
9%
9%
Saturates
0.8g
0.8g
Low
4%
4%
Sugars
2.7g
2.7g
Low
3%
3%
Salt
0.3g
0.3g
Med
5%
5%
of your reference intake.
Typical energy values per 100g:
440kj/105kcal
Typical energy values per 100g:
440kj/105kcal
Ingredients
125g couscous
160ml boiling water
1/2 red pepper
1/4 cucumber
A small handful of flat leaf parsley
A small handful of mint
1/2 lemon
2 tbsp olive oil
1/2 x 300g can of drained Pinto beans or mixed beans
Method
1
This recipe is part of our 'cooking with kids' feature and has instructions for children.
2
Weigh the couscous and put it in the bowl. Pour over boiling water, about 160ml. (Ask a grown-up to do this bit). Using the fork, stir the couscous and leave to stand.
3
Cut the red pepper in half longways. Using a teaspoon, scoop out the seeds and white pith (or use your fingers).
4
Cut the red flesh into small pieces with the scissors. Put into a bowl.
5
Chop the cucumber. Add it to the bowl.
6
With your scissors, snip the parsley and mint leaves into little pieces and add them to the bowl too. Throw away the stems.
7
Fluff up the couscous with a fork. Then stir in the chopped ingredients.
8
Squeeze the lemon using the juicer and pour the juice over the couscous.
9
Add 2 tbsp olive oil and the beans. Give everything a really good stir and it's ready to eat!