Name: Mediterranean couscous salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 15 ml olive oil extra virgin; 5 ml garlic cloves, crushed; 1 spring onions bunch, finely chopped; ½ red onion small, finely chopped; 190 ml stock chicken; 2 tomatoes deseeded and finely diced; ½ each red, yellow and green peppers; 10 ml fresh oregano finely chopped; sea salt and freshly ground black pepper; 250 ml couscous

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Ingredients (10)

15 ml	olive oil — extra virgin
5 ml	garlic — cloves, crushed
1	spring onions — bunch, finely chopped
½	red onion — small, finely chopped
190 ml	stock — chicken
2	tomatoes — deseeded and finely diced
½	each red, yellow and green peppers
10 ml	fresh oregano — finely chopped
	sea salt and freshly ground black pepper
250 ml	couscous

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Method:

Heat olive oil in a medium saucepan over medium heat. Add garlic, spring onions and red onions, and cook for about two minutes, stirring frequently until fragrant.

Add chicken stock, tomatoes, peppers, oregano, and salt and freshly ground black pepper to taste. Bring to a boil over high heat, and cook for 2–3 minutes until the peppers just begin to soften.

Stir in couscous, immediately cover and remove saucepan from the heat.

Leave to stand covered for about 7 minutes, until the liquid is absorbed and the couscous is tender.

Serve cold as a salad.