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200g couscous
10ml (1 level dessertspoon) bouillon powder
250ml boiling water
black pepper to taste
1/4 red pepper - deseeded and chopped
1/4 green pepper - deseeded and chopped
1/4 yellow or orange pepper - deseeded and chopped
4 spring onions - finely sliced
60ml (4 tablespoons) canned sweetcorn niblets - drained
3 - 4 cherry tomatoes - cut into quarters
15ml (1 tablespoon) mint - finely chopped
30ml (2 tablespoons) vinaigrette dressing or 15ml (1 tablespoon) olive oil
mixing bowl
measuring jug
saucepan
dessertspoon
teaspoon
tablespoon
fork
plate
chopping board
sharp knife
serving bowl
Place the couscous in the mixing bowl with the bouillon powder.
Measure the water, put it in the saucepan and bring it to fast-boiling point.
Pour all the boiling water on to the couscous and quickly stir the couscous with a fork. Season with black pepper. Cover the bowl with the plate and set it aside for 10 - 15 minutes.
Remove the plate. Using the fork, separate the grains and allow the couscous to cool.
When the couscous is cold, stir in the vinaigrette or olive oil, the prepared vegetables and the mint. Spoon the Kaleidoscope Couscous into a serving bowl.
Serve with salad or as part of a packed meal.
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