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Confetti Cous-Cous

confetti-cous-cous-salad-400.jpg
.
Makes

1

Portions
.Not Suitable for freezing
. Preparation

5

minutes
.

10

minutes cooking time

Ingredients

  • 45 g couscous
  • 125 ml hot vegetable stock
  • 20g red pepper, diced
  • 20g carrot , peeled and diced
  • 2 spring onions, sliced
  • 1 tbsp raisins
  • 1 ½ tbsp pine nuts toasted
  • Salad Dressing
  • 1 tbsp olive oil
  • 1 ½ tsp lemon juice
  • ½ tsp honey
  • salt and pepper 

Method

  1. Put the couscous in a bowl.
  2. Pour over the hot vegetable stock and leave to stand for 10 minutes.
  3. Fluff up the couscous with a fork.
  4. Stir in the diced vegetables, raisins and pine nuts.
  5. Whisk together the ingredients for the dressing and stir into the couscous.
  6. Season to taste.

Annabel Karmel MBE

Annabel Karmel MBE

A mother of three, Annabel Karmel is the UK's number 1 parenting author. She is an expert in devising tasty & nutritious meals for children without the need for parents to spend hours in the kitchen.

Annabel was awarded an MBE in June 2006 in the Queen's Birthday Honours for her outstanding work in the field of child nutrition and in 2009 Annabel won the Mother and Baby's Lifetime Achievement Award.

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