Vickys Rainbow Cous Cous

• 200 grams cous cous (you can buy corn cous cous if required)
• 200 grams soft dried apricots, chopped
• 1/2 cucumber, peeled, deseeded and chopped
• 1/2 yellow pepper, deseeded and diced
• 1/2 green pepper, deseeded and diced
• 6 cherry or baby plum tomatoes, halved
• 70 grams sundried tomatoes, chopped
• 70 grams sultanas
• 1 tbsp lemon-infused oil

1. In a bowl, add 350ml of boiling water to the cous cous, cover with clingfilm and let stand for around 5 minutes until the water has been totally absorbed
2. Transfer into a serving bowl, fluff the couscous up with a fork, pour over the oil and season
3. Add the vegetables and mix gently
4. Sprinkle with the chopped parsley and serve

cous cous, cucumber, yellow pepper, green pepper, cherry, tomatoes, sultanas, lemoninfused oil

Taken from cookpad.com/us/recipes/333191-vickys-rainbow-cous-cous (may not work)