Ww Couscous Salad - cooking recipe

Ingredients

3/4 cup broth (a garlic and herb stock cube is perfect but chicken broth also works nicely)
1 cup couscous
10 cherry tomatoes
1/2 cucumber
1 yellow bell pepper
3 spring onions (also known as scallions)
1 tablespoon olive oil
1 tablespoon red wine vinegar
salt and pepper

Preparation

Heat the broth to boiling, or crumble a stock cube into 3/4 cup boiling water and stir until dissolved.
Add the couscous to the hot broth, cover and leave to \"cook\"- about 5 minutes. Then allow to cool while chopping the salad veggies.
Quarter the cherry tomatoes and finely dice the cucumber, bell pepper and spring onions/ scallions.
Make the dressing- pour into a small jug or bowl the olive oil and red wine vinegar. Season to taste with salt and pepper and whisk until the two liquids are completely blended together.
Fluff the couscous with a fork.
Add the salad veggies to the couscous and stir.
Drizzle the dressing over and stir to mix.
Cover and place in the fridge for 30 minutes to chill and for the flavours to blend.
Serve and enjoy!