250 ml couscous 1 cup
2 tbsp each lemon juice and olive oi
l
75 ml chopped green onion
l
2 medium tomatoes diced
250 ml canned red kidney beans (1 cup)
125 g feta or mozzarella cheese crumbled (1/4 lb)
60 ml walnut pieces or pine nuts (1/4 cup)
25 ml each finely chopped fresh mint and/or oregano (2tbs
p)
Cook couscous in 1 cup of water. Cool to room temperature. Whisk together lemon juice and oil. Pour over other ingredients, combining well. Season with fresh pepper. Serves four.
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