This makes a great lunchbox filler for a day out and is equally good at home from the fridge
Prep:10 mins
Serves 2
100g couscous200ml hot low salt vegetable stock (from a cube is fine)2 spring onions1 red pepper½ cucumber50g feta cheese, cubed 2tbsp pesto2tbsp pine nuts
STEP 1Tip the couscous into a large bowl and pour over the 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 the pesto, crumble in the feta, then sprinkle over pine nuts to serve.
