Couscous Salad Fiber Points 12+
1 cup couscous
2 peppers (any colour)
3 spring onions
1 can chickpeas (drained)
1 chilli (or more if you like hot food)
2 cups veg stock
1 tbsp basil (fresh or dried)
1 tbsp oregano (fresh or dried)
Make the couscous – the easiest way in a container that has a lid 1 cup couscous 2 cups veg stock cover and let couscous soak the water (about 5-10mins) – option to drizzle olive oil through, fluff up with a fork Dice up all the veg, add to the couscous along with the chickpeas, chilli and herbs. Mix and serve Make your own basic pesto: 1 cup unsalted shelled pistachio nuts or pine nuts 3 cloves garlic 1 pinch of sea salt 4-6 tbsp olive oil 1 chilli (optional) Put pistachios or pine nuts, garlic, salt and chilli in the food processor. Add half the oil, blend and add more oil to make the preferred consistency.
