Tasty and Easy Recipes

Ingredients:
3 cups broccoli florets, cut into ½-inch pieces
1 large red bell pepper, cut into 1-inch squares
1 ½ cups (1/2 medium) red onion, peeled and cut into ¼-inch slices
6 tablespoons soybean oil, divided (vegetable oil)
½ teaspoon ground black pepper, divided
½ teaspoon salt, divided
3 cups cooked couscous
2 tablespoon balsamic vinegar

Method:
Toss broccoli, red pepper and onions with 2 tablespoons soybean oil and ¼ teaspoon salt and ¼ teaspoon pepper.  Place on foil-lined baking sheet.  Bake at 425 degrees for 15 minutes until veggies are tender and lightly browned.

Meanwhile, cook couscous according to package directions.  Place cooked couscous and roasted vegetables in large bowl.  Pour vinegar and remaining soybean oil over salad and sprinkle with remaining salt and pepper; toss lightly until combined.  Serve warm or chilled.

Ingredients:
225g couscous
1 bunch fresh parsley, chopped
1 bunch fresh coriander, chopped
1 red onion, very finely chopped
1 lemon, zest and juice
½ cucumber finely diced
1 tomato diced
30g sunflower seeds, toasted
4 tbsp olive oil
salt and freshly ground black pepper

Method:
Cover the couscous with twice its volume of hot water and leave to soak for 10 minutes.
Mix together with the remaining ingredients and leave to stand for 30 minutes to let the flavours develop.
Serve at room temperature.

Ingredients:
250g (1 cup) small couscous
2 to 3 tomatoes
2 regular or English cucumbers
A handful of fresh parsley
2 tbsp. vinegar (any kind)
Sugar to taste

Method:
Cook and drain the couscous according to package directions. Put into a bowl.
Cut up tomatoes into bite-sized pieces. Slice and quarter the cucumbers. Chop the parsley. Add the vinegar and sugar to taste. Mix well. Refrigerate.