Rainbow Vegetable Cous Cous - Recipe


1/2 cup of dry Cous Cous

Tsp Vegetable Stock

1/2 Cup of Cooks&Co Sweety Drop Peppers

2 tbsp Hummus

100g Red Cabbage

Handful Cherry Tomatoes

Handful of Fresh Basil

Handful Green Pitted Olives

Black Pepper to Taste

1/2 Red Onion

Tbsp Olive Oil

3/4 cup of Water

Preparation Time: 10 mins
Cooking Time: 25 minutes
Serves: 2

Preparation Method

1. Cover the cous cous with 3/4 cup of boiled water and stir through the stock. Cover the bowl with a plate and set aside.

2. Finely dice the red onion and add this into a frying pan with a little olive oil.

3. Shred the red cabbage and slice the tomatoes into halves.

4. Once the cous cous is cooked and all the liquid has been absorbed, toss through the cooked veggies, Sweety Drop Peppers, cabbage, tomatoes and olives.

5. Mix together the hummus and olive oil and add half of this to the salad and give everything a good mix through. 

6. Season to taste with black pepper and garnish with the basil leaves, left over hummus mix and some extra tomatoes.



Items from this recipe...