blog recipe

Cous Cous Salad

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.

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