ROASTED
PEPPER COUSCOUS SALAD
Serves 1
50g dry weight couscous
60g broccoli, cut into small florets
1 roasted red pepper, in brine, drained, rinsed
and sliced
8 cherry tomatoes, halved
1 tbsp shredded basil
25g feta cheese, crumbled.
Put couscous into a bowl, just cover with
boiling water and cover with a tea towel. Leave 5
mins. Fork through then leave to cool. Add remaining
ingredients.
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