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?
British Tomato growers use an army of over 40 million beneficial predatory bugs called Macrolophus in summer to keep pests out of their crops, reducing the need for chemicals.