Ingredients Jump to Instructions ↓

  1. 180g dried cous cous

  2. 1 teaspoon vegetable stock granules Boiling water

  3. 2 tomatoes, finely chopped

  4. 2 inches of cucmber, finely chopped

  5. 4 spring onions, chopped

  6. 1/2 can sweetcorn, drained

  7. 2 tablespoon fresh mint, chopped

  8. 1 tablespoon lemon balm, chopped

  9. 1 tablespoon lemon juice

  10. 1 tablespoon olive oil Salt & pepper to taste

Instructions Jump to Ingredients ↑

  1. Prepare the cous cous, by placing the dried cous cous and vegetable stock in a large bowl & covering with boiling water so that all cous cous is covered & there's about 1/2 cm extra water. Cover with a clean dry tea towel & allow the steam to cook the cous cous. After 10 minutes fork through to loosen the grains.

  2. When the cous cous is cool, add all you other ingredients & mix well. Place in fridge to coll for 30 minutes until all the herbs & mint flavour have been absorbed by the cous cous. Serve.


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