“This makes a great lunchbox filler for a day out and is equally good at home from the fridge”
- 100g couscous
- 200ml hot low salt vegetable stock (from a cube is fine)
- 2 spring onions
- 1 red pepper
- ½ cucumber
- 50g feta cheese , cubed
- 2 tbsp pesto
- 2 tbsp toasted pine nuts
Tip couscous into a large bowl, pour over stock. Cover, then leave for 10 mins, until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper and dice the cucumber. Add these to the couscous, fork through pesto, crumble in feta, then sprinkle over pine nuts to serve.
Notes : Be very careful with the couscous to stock ratio, when we made this the couscous came out too watery so we ended up making couscous without stock instead. We’ll try a little less stock next time and make it properly. Secondly we would dice the peppers instead of slicing them.
Source : Good Food August 2009
Servings/Yield : 2 servings
Difficulty : Easy
Course : Salad
Preparation Times : Prep : 10 mins
Nutritional notes : Per Serving: 327 kcalories, protein 13g, carbohydrate 33g, fat 17 g, saturated fat 5g, fibre 2g, sugar 7g, salt 0.88 g
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