Couscous Confetti Salad with Peppadews

What you'll need

2 x 100g packets Moroccan-style or roasted vegetable couscous

330ml boiling water

1 tsp olive oil

1 bunch spring onions, finely sliced

1 carrot, peeled and finely diced

2 tomatoes, diced

50g broccoli, broken into tiny florets

handful of mangetout peas, sliced

4-5 drained mild Peppadew piquanté peppers, diced, plus 2 tbsp liquid from the jar

3 tbsp dried currants

4 tbsp chopped fresh mint

How you do it

1. Tip all the couscous into a heatproof bowl and add the boiling water and oil. Set aside for about 5 minutes to allow the grains to absorb the liquid.
   
   








2. Fluff up the grains with a fork, then add the spring onions, carrot, tomatoes, broccoli and mangetout peas, with the diced peppers and currants. 
   
   








3. Mix well, then stir in the chopped mint, with the liquid from the jar of peppers.  Cover and set aside for at least 1 hour before serving.