Sainsbury’s Try Team member Arlene Thompson will be cooking this week’s chosen recipe at Dundee flower and food festival, as part of Sainsbury’s ‘live well for less’ tour.
Couscous is a perfect accompaniment to barbecued meat, to take on picnics or to put into lunch boxes. This is also an excellent dish to serve at a buffet or party and it can be made up the day before and kept in the fridge.
250g Sainsbury’s couscous
1 vegetable stock cube by Sainsbury’s dissolved in 250ml boiling water
240g Taste the Difference Sunblush tomatoes, chopped
2 tablespoons fresh basil by Sainsbury’s, chopped
3 tablespoons Sainsbury’s balsamic vinegar
3 tablespoons extra virgin olive oil by Sainsbury’s
1 small courgette, finely chopped
10 Sainsbury’s dried apricots, chopped
1. Put the couscous into a heatproof bowl and pour over the hot stock. Cover tightly with cling film and set aside for 10 minutes.
2. After 10 minutes, fluff up the couscous grains with a fork while it is still warm, allow to cool, and stir through the remaining ingredients.
3. Serve as a side salad with barbecued meat or take to a picnic in a sealed container.
TIP: This recipe can be made with rice instead of couscous and you can add other seasonal vegetables such as cooked and peeled broad beans, cherry tomatoes, or chopped peppers. Any other dried fruit can be added and a handful of pine nuts are delicious in this couscous.