100
* 100g couscous
200
* 200ml hot low salt vegetable stock (from a cube is fine)
2
* 2 spring onions
1
* 1 red pepper
1/2
* 1/2 cucumber
50
* 50g feta cheese , cubed
2
* 2 tbsp pesto
2
* 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.
