Rainbow Vegetable Cous Cous with Houmous Dressing
By Cooks&CoThis is such a quick and easy dish to prepare and you can mix up the veggies depending on what you have to hand. Simply cook the Cous Cous, toss through the veg and peppers and you are pretty much ready to go!Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
11 total- 0.5 cup of dry cous cous
- 1 tsp of vegetable stock
- 0.5 cup of cooks&co sweety drop peppers
- 2 tablespoons of houmous
- 100 g of red cabbage
- 1 handful of cherry tomatoes
- 1 handful of fresh basil
- 1 handful of green pitted olives
- 1 pinch of black pepper, to taste
- 0.5 red onion
- 1 tbsp of olive oil
Method
5 stepsStep 1
Cover the cous cous with 3/4 cup boiled water and stir through the stock. Cover the bowl with a plate and set aside.
Step 2
Finely dice the red onion and add this into a frying pan with a little olive oil.
Step 3
Shred the red cabbage and slice the tomatoes into halves.
Step 4
Once the cous cous is cooked and all the liquid has been absorbed, toss through the cooked veggies, sweet drop peppers, cabbage, tomatoes, and olives.
Step 5
Mix together the houmous and olive oil and add half of this to the salad and give everything a good mix through. Season to taste with black pepper and garnish with the basil leaves, left over houmous mix and some extra tomatoes.