Recipe Instructions:
INGREDIENTS
5 tsp olive oil
4 tsp fresh orange juice
Freshly ground black pepper, to taste
100g (3½oz) wholewheat couscous (see Cook's tip)
About 150ml (¼ pint) boiling homemade or reduced-salt vegetable stock (see Cook's tip)
1 small fresh red chilli, deseeded and finely chopped
1 tsp ground cumin
2 carrots (about 225g/8oz total unprepared weight), peeled and coarsely grated
4 spring onions, chopped
115g (4oz) cherry tomatoes (about 10 cherry tomatoes), halved
55g (2oz) sugar snap peas, trimmed and chopped
1 tbsp finely chopped fresh coriander
instructions
Put 3 teaspoons of the olive oil, the orange juice and black pepper into a small bowl or cup; whisk together until well mixed. Set aside.
Put couscous into a heatproof bowl. Pour over boiling stock; stir. Cover with cling film; set aside for about 6 minutes (or according to packet instructions), until stock has been absorbed and couscous is tender. Fluff up couscous with a fork.
Meanwhile, heat remaining 2 teaspoons olive oil in a small, non-stick frying pan or non-stick saucepan. Add chilli; sauté over a medium heat for 1 minute. Add cumin; sauté for 30 seconds. Add carrots and spring onions; sauté for 3–4 minutes or until softened slightly, stirring frequently. Remove from heat.
Add carrot mixture to couscous; mix well using two forks. Add cherry tomatoes and sugar snap peas, along with orange dressing (give it a quick whisk first) and coriander; toss together to mix. Serve warm on its own or with a mixed leaf side salad.
