My girls love this. It’s great with grilled meats or alternate to spuds. Nice and fresh little salad. I like this to chill for at least 2 hrs in fridge before serving. Add in sliced sweet corn or green beans if in season. Also roasted aubergine is fab. Combinations are limitless.

Ingredients

250 g Couscous

250 ml Chicken Stock – hot  (or veg stock if vegi)

2 Peppers – red and yellow

1 red onion – quartered

1 – courgette – sliced in chunks

1 tin chickpeas in water – drained

2 lemons – zested and juiced

bunch of Italian parsley

salt and pepper

Extra virgin olive oil

Method

1. Heat oven to 180 c. Light coat veg in oil and place on baking sheet and pop in oven for 20 min or so. When sorted place peppered in a bag and seal. This helps remove the skin easier.

2. Place couscous and stock in a large bowl along with zest of lemon. Stir and cover. Leave for 10 min then fluff with a fork.

3. Dice up veg. Skin and deseed Peppers and chop. Make sure you keep the pepper juices! It’s flavour! Chop the parsley. Add everything to the couscous. Add lemon juice, chick peas, good glug of extra virgin olive oil, chopped parsley. Season and mix well. Pop in fridge to chill down.