225g (8oz) couscous
1 ramiro sweet red pepper
Two 225g (8oz) pre-packs vine ripened British Cocktail Tomatoes
3 spring onions
60ml (4 tablesp) chopped fresh parsley
rind and juice of one large lemon
Cook couscous according to pack instructions. Cover with a lid and leave to one side.
De-seed and slice the pepper, slice the spring onions and quarter the tomatoes.
Stir parsley, lemon rind and juice into the couscous and fork over lightly. Mix in the pepper, onion and finally the tomatoes.
Cover and leave at room temperature for one hour to allow flavours to blend.
Serve with sliced meats or cheese.
Did You Know?
The British tomato industry has a glasshouse area of 200Ha, that’s twice the area of all the football pitches added together in the British professional leagues and getting bigger!