PREPARATION TIME

5 mins

COOKING TIME

20 mins

AGE GROUP

12 – 36 months

INGREDIENTS

1 cup of salt-free or low-salt chicken stock (or use vegetable stock)

100 grams (3½ ounces) of dry couscous

2 teaspoons of unsalted butter

½ an onion, peeled and chopped

1 small zucchini (courgette), chopped

2 medium tomatoes

METHOD

1. Prick the tomato skins, place them in a small bowl and pour boiling water on them, then leave for 20-30 seconds – the skins should come away easily. Then cut the tomatoes open and scoop out the seeds before chopping the flesh into small pieces.

2. Put the couscous into a medium-sized bowl.

3. Pour the stock into a small saucepan and bring it to the boil then pour it onto the couscous, stir well, and leave to stand for about 10 minutes, until the stock has been absorbed.

4. Meanwhile, melt the butter in a small saucepan over medium/low heat, add the onion, and stir/fry for 2-3 minutes, until the onion is soft and very lightly coloured.

5. Add the zucchini and stir/fry for another few moments, then add the tomato, turn heat to low, and cook gently for about 3 minutes until the vegetables are all soft.

6. Stir the couscous with a fork then stir in the vegetables.

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