This recipe is a quick and easy way to add some variety into a child’s diet. Couscous salad is perfect for lunch, or an accompaniment for dinner, and will contribute towards your child’s five a day. It also makes a great alternative to sandwiches, for parents who are trying to cut down on their bread intake!
Couscous is a good source of vegetarian protein which is needed in the body for growth and repair. It also contains B Vitamins which are essential for energy and a healthy brain, as well as for building a child’s immunity.
The salad will last in your fridge for three days.
• 1 red onion
• 3 mixed peppers
• 1 courgette
• 1 pinch of ground coriander
• 1 pinch of ground cumin
• ½ teaspoon of garlic finely chopped
• Dash of olive oil
• 2 cups of couscous
• 50g of sultanas
• 2 cups of vegetable stock
• Fresh Coriander
Dice up the vegetables and place them on a tray with a little olive oil, cumin, coriander and garlic. Mix the vegetables around in the spices. Roast off the vegetables in the oven for 10 minutes at 180 degrees C. Then remove and allow to cool.
Heat the vegetable stock in a pan until boiling. Put the two cups of couscous in a bowl with the sultanas. Pour the boiling stock over the couscous and leave to rest for 3 minutes. Mix the couscous around with a spoon then leave to cool. Add in your roasted vegetables and your chopped fresh coriander.
Note: It is possible to mix and match the ingredients with different vegetables such as roasted aubergine, mushrooms, sweet potato and butternut squash. However the latter two will take an extra 15 minutes to roast.
We hope that this inspires you to introduce couscous into your child’s diet if you haven’t already! It really is such a versatile grain and makes a tasty dish in minutes. Enjoy!