Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 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!

Target recipe: bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm.