Toasted couscous with sweetcorn, pepper and parsley

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

Heat the oil in a frying pan over a medium heat, add the couscous grains, and fry for 2-3 minutes.
Stir in the red pepper and sweetcorn and fry for a further 2-3 minutes.
Add the water, crumble in the stock cube, take the pan off the heat and cover it with a lid. Leave for 5-6 minutes.
Once the couscous has absorbed the water, fluff the grains with a fork, then stir the coriander and parsley into the couscous.
To serve, spoon the couscous onto a serving plate and serve as a side dish.

1 tbsp chopped fresh coriander

1 tbsp chopped fresh parsley

Â½ red pepper, seeds removed, chopped

2 tbsp canned sweetcorn

200g/7oz couscous

2 tbsp olive oil

Â½ fish stock cube

250ml/9fl oz boiling water

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