|15 ml||olive oil — extra virgin|
|5 ml||garlic — cloves, crushed|
|1||spring onions — bunch, finely chopped|
|½||red onion — small, finely chopped|
|190 ml||stock — chicken|
|2||tomatoes — deseeded and finely diced|
|½||each red, yellow and green peppers|
|10 ml||fresh oregano — finely chopped|
|sea salt and freshly ground black pepper|
Heat olive oil in a medium saucepan over medium heat. Add garlic, spring onions and red onions, and cook for about two minutes, stirring frequently until fragrant.
Add chicken stock, tomatoes, peppers, oregano, and salt and freshly ground black pepper to taste. Bring to a boil over high heat, and cook for 2–3 minutes until the peppers just begin to soften.
Stir in couscous, immediately cover and remove saucepan from the heat.
Leave to stand covered for about 7 minutes, until the liquid is absorbed and the couscous is tender.
Serve cold as a salad.