Directions:
- Heat the broth to boiling, or crumble a stock cube into 3/4 cup boiling water and stir until dissolved.
- Add the couscous to the hot broth, cover and leave to cook - about 5 minutes. Then allow to cool while chopping the salad veggies.
- Quarter the cherry tomatoes and finely dice the cucumber, bell pepper and spring onions/ scallions.
- Make the dressing- pour into a small jug or bowl the olive oil and red wine vinegar. Season to taste with salt and pepper and whisk until the two liquids are completely blended together.
- Fluff the couscous with a fork.
- Add the salad veggies to the couscous and stir.
- Drizzle the dressing over and stir to mix.
- Cover and place in the fridge for 30 minutes to chill and for the flavours to blend.
- Serve and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.13 Kcal (1018 kJ) | ||
| Calories from fat | 39.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.39g | 7% | |
|---|---|---|---|
| Sodium | 161.27mg | 7% | |
| Potassium | 577.72mg | 12% | |
| Total Carbs | 42.27g | 14% | |
| Sugars | 6.24g | 25% | |
| Dietary Fiber | 4.67g | 19% | |
| Protein | 8.56g | 17% | |
| Vitamin C | 54.2mg | 90% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.1mg | 73% | |
| Calcium | 52.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 74.9 Kcal (314 kJ) | ||
| Calories from fat | 12.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.35g | 7% | |
|---|---|---|---|
| Sodium | 49.68mg | 7% | |
| Potassium | 177.98mg | 12% | |
| Total Carbs | 13.02g | 14% | |
| Sugars | 1.92g | 25% | |
| Dietary Fiber | 1.44g | 19% | |
| Protein | 2.64g | 17% | |
| Vitamin C | 16.7mg | 90% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 4mg | 73% | |
| Calcium | 16.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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