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Ingredients

Method

  • STEP 1

    Tip 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.

Recipe from Good Food magazine, August 2009

Goes well with

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A star rating of 4.7 out of 5.196 ratings
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