10-minute couscous salad
Meals
This makes an incredible lunchbox filler for a day out and is similarly great at home from the refrigerator
Cooking Ingredients
100g couscous
200ml hot low salt vegetable stock (from a 3D shape is fine)
2 spring onions
1 red pepper
½ cucumber
50g feta cheddar, cubed
2tbsp pesto
2tbsp pine nuts
Cooking Direction
Stage 1
Tip the couscous into a huge bowl and pour over the stock. Cover, then, at that point, leave for 10 mins until cushy and every one of the stock has been retained. In the interim, cut the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, disintegrate in the feta, then, at that point, sprinkle over pine nuts to serve.