Vegetable Couscous Salad

1) Preheat the oven to 200˚C.

2) 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.

3) 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.

4) Toss to combine the flavour. Sprinkle the fresh oregano over the salad.
Serve immediately.

• Ingredients:

  200 g Couscous
  1 - Cucumber diced
  1 - Lemon juice and zest, to taste
  1 - Pepper
  2 - Red Pepper sliced
  1 - Salt
  2 tbsp SuperValu Fresh Oregano
  4 tbsp SuperValu Olive Oil
  200 ml Vegetable Stock

• Materials:

  Roasting Tray
  Oven
  Saucepan

• Estimated Time: 30 Minutes
• Author Name: Conor Devlin
• Author Email: conor@instructionandformation.ie