vegetable stock
1 pack of couscous
2 tablespoons of nut oil
1 tea spoon of fish sauce or light soy sauce
fresh coriander - finely chopped
1 onion - finely chopped
1 red, 1 yellow and 1 orange pepper - chopped into cubes
1 green chilli - finely chopped
Indian corn - chopped into cubes
6 tablespoons of olive oil
2 tablespoons of balsamic vinegar
zest of 1 lemon
black pepper

METHOD

Pour half the pack of couscous into a large bowl. Pour over enough boiling stock to cover the couscous and mix in the nut oil and the fish sauce and leave for 15 minutes. Fry the onion and the chilli in a little oil until soft. Chop the india corn and the peppers into cubes and add to the onion and cook for 5 minutes. Pour the olive oil and balsamic vinegar into a bowl and mix well. Add all the vegetables to the couscous along with the olive oil, balsamic vinegar, lemon zest and coriander and mix well. Add enough black pepper for taste and then leave in the fridge for an hour to chill before serving.

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