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Showing items 1 to 6 of 6

  • 115g couscous
  • 200ml veg stock
  • 5 sundried tomatoes
  • 1 medium avacado - peeled stoned and chopped
  • 50g black olives
  • handful nuts
  • 115g feta
  • 60g mixed leaves
  • 2.5 tbs olive oil
  • 1 tbsp lemon juice
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    Method

    • step 1

      put cous cous into bowl pour over stock and leave for 5 mins

    • step 2

      dressing: Mis oil, lemon juice and seasoning stir 2 tbsp into the cous cous mix in the tomatoies, avacoados, olives, nuts and feta season toss the salad leaves in and stir
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