- 2 tablespoons olive oil
- 1 small courgette
- Salt and pepper
- 1 veg stock cube
A side dish – great to do if veg needs using up. I cook this in a large saucepan and use the cooking heat generated to help cook the couscous.
Chop the courgette and pepper into very small pieces. Cook the onion in 2 tablespoons of olive oil. After approx. 5 mins add the courgette and pepper, cook again for a minute of two or until soft. Season with salt and pepper. Now boil the kettle and pour into a jug ( up to a pint) and add the veg stock cube. Turn the heat to the lowest setting.
Now cook the cous cous according to the packet instructions in the same pan. Pour the stock into the pan and then add the couscous. Turn the heat off. The heat from the pan will keep this lovely and warm as opposed to placing the couscous in a cold bowl.