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200 g (7 oz) couscous
275 ml (10 fl oz) hot vegetable stock
4 tomatoes, chopped
1 x 340 g can Green Giant Sweetcorn, drained
1⁄4 cucumber, chopped
1 red onion, chopped
6 dried apricots, chopped
Juice of 1⁄2 lemon
3 tbsp chopped parsley
2 tbsp pumpkin or sunflower seeds
Place couscous in a large bowl. Add stock, cover and soak for 10 minutes.
Place vegetables in another bowl with apricots. Add 2 tbsp olive oil and the lemon juice. Season with salt and pepper and mix together.
Use a fork to fluff up couscous then add to vegetable mix with the chopped parsley and seeds. Toss together.
(serves 4)
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