30ml Olive oil
1 Medium courgette - roughly diced
1 Red or yellow Pepper - roughly diced
250g cous cous
2 teaspoons ground cumin
300ml Boiling water
1x350g Jar LG Tomato and Chilli Sauce
2 Handfuls of chopped rocket leaves

PREPARATION:

Heat the olive oil in a saucepan and add the courgettes and peppers. Cook on a medium heat for 4-5 minutes. Add the ground cumin and cook for 1 minute. Add the cous cous and cook for 1-2 minutes, stirring constantly. Carefully add the boiling water, remove from the heat immediately and cover with a tight fitting lid. Leave to rest for 5 minutes.

In a separate pan, heat up the sauce. When the cous cous has rested for 5 minutes, remove the lid and fluff up the grains with a fork. Stir in the sauce and the chopped rocket leaves. Serve warm as a main course, or a side dish

PREP/COOK
INFORMATION:

Serves: 3

Source: Loyd Grossman

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DISH DETAIL KEY

Quick & Easy: 30 minutes or less

Healthy Recipe: low fat and/or calories

Kid-Friendly: extra nutrition and/or fun!

Low-Carb: low carbohydrates

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Spicy Cous Cous, Tomato, Rocket and Roast Vegetable Salad

A great twist on a simple cous cous salad, this delicious dish can be ready in minutes. Perfect as a light meal, or side salad. Or pack it in a tupperware and have as a credit-crunch lunch

Dish Details:

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