Serves 2-3 as a side dish
Ingredients
- 100g couscous
- 200ml low salt hot veg stock
- 2 spring onion
- 1 red pepper
- ½ cucumber
- 2 tbsp Pesto
Method
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, and fork through the pesto.
For a more substantial lunchtime meal, crumble over some feta cheese (within your cheese allowance if you’ve been told to restrict it) or a few slices of cooked chicken.
