Serves 4 | Preparation/cooking time: 20 mins | Difficulty: easy | Cannot be frozen
Ingredients
375ml water
4 tbsp olive oil
250g couscous
2 onions, roughly sliced
1 courgette, sliced
1 red pepper, finely diced
80g sultanas, soaked in hot water for 10 minutes
4 tbsp pine nuts
1 small bunch flat-leaf parsley, roughly sliced
1 lemon, juiced
1 small handful mint leaves
Method
1. Bring the water, 1 tablespoon of olive oil and 1 teaspoon salt to the boil in a large pan. Stir in the couscous, remove the pan from the heat, then cover and set aside for 10 minutes.
2. Meanwhile, heat the remaining olive oil in a large sauté pan set over a moderate heat until hot. Add the onions, courgette and a pinch of salt, sautéing for 5 minutes.
3. Add the red pepper, sultanas, and pine nuts, cooking for a further 3 minutes, tossing occasionally. Stir in the parsley, lemon juice and seasoning to taste.
4. Fluff the couscous with a fork, then add the contents of the sauté pan to it. Stir well to mix.
5. Spoon into a large bowl and garnish with mint leaves before serving.
