Download - 8a Veg Cous Cous Salad
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Vegetable couscous salad
Session: 8
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© Crown copyright 2007
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Ingredients
175ml water, boiling
1 vegetable stock cube
100g couscous
1 medium tomato
1 spring onion
½ cucumber
½ yellow pepper
4 dried apricots
1 x 15ml spoon parsley
2 x 15ml spoons low fat dressing
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© Crown copyright 2007
www.licencetocook.org.uk
Equipment
Kettle
Measuring jug
Measuring spoons
Weighing scales
Large bowl
Fork
Chopping board
Sharp knife
Can opener
Scissors
Mixing spoon
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© Crown copyright 2007
www.licencetocook.org.uk
Method
1. Make up the stock by dissolving the stock cube in the boiling water.
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© Crown copyright 2007
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2. Pour the stock over the couscous in a large bowl.
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© Crown copyright 2007
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3. Fluff with a fork and leave to stand for 5 minutes.
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4. Chop the tomato and cucumber into small chunks.
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4. Chop the tomato and cucumber into small chunks.
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© Crown copyright 2007
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5. Slice the pepper into small strips.
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6. Slice the dried apricots and parsley into small pieces.
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7. Add all the vegetables to the couscous and snip the spring onions into the bowl using the scissors.
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© Crown copyright 2007
www.licencetocook.org.uk
7. Add all the vegetables to the couscous and snip the spring onions into the bowl using the scissors.
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8. Stir everything together.
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9. Add the dressing.
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© Crown copyright 2007
www.licencetocook.org.uk
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© Crown copyright 2007
www.licencetocook.org.uk
Top tips
Vary the vegetables in the couscous dish, e.g. use celery, sweetcorn, peas, olives or mushrooms.
Try adding some chickpeas, chopped cooked chicken, ham ,tuna or chunks of feta cheese.
Use flaked almonds or raisins instead of the dried apricots.
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© Crown copyright 2007
www.licencetocook.org.uk
www.licencetocook.org.uk