RECIPE OVERVIEW
Couscous is a great staple for lunches. A strong vegetable stock will give great flavour without any hard work!
Ingredients Add to Shopping List
Serves: 4 people
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200 g Couscous
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1 - Cucumber
diced -
1 - Lemon
juice and zest, to taste -
1 - Pepper
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2 - Red Pepper
sliced -
1 - Salt
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2 tbsp SuperValu Fresh Oregano
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4 tbsp SuperValu Olive Oil
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200 ml Vegetable Stock
Method
- Preheat the oven to 200˚C.
- Place the peppers onto a roasting tray and drizzle with a little olive oil. Season with salt and pepper and transfer to the oven for 20 minutes until softened. Remove from the oven and set aside.
- Meanwhile, bring the vegetable stock to the boil in a medium saucepan. Add the couscous. Stir well, remove from heat, cover, and let sit for five minutes. Once the liquid has been fully incorporated, fluff the couscous with a fork. Transfer into a bowl, and add the roasted peppers, fresh cucumber, lemon juice and zest. Season well.
- Toss to combine the flavour. Sprinkle the fresh oregano over the salad.
- Serve immediately.
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