Red Bell Pepper
Basil Pesto by Let's Cook
- Time : 15.0 mins |
- Calories: 362.0 kcal |
- Protein : 13.0 g |
- Fat : 13.0 g |
- Carb. : 50.0 g
: Your Kitchen Essentials
Utensils: Bowls x 2 |
Pantry: Salt | Pepper | Your preferred cooking oil | Extra virgin olive oil |
: Prepare the Ingredients
Wash and dry the vegetables prior to chopping (as required):
- Red Bell Pepper: remove inside pith and seeds, chop into small dices
- Cucumber: split in half lengthwise, scoop out seeds (optional) and then cut into small dices
- Cherry Tomatoes: cut into halves
- Spring onions: chop
- Walnuts: chop
- Black Olives: cut is half or leave whole.
: Prepare the Couscous Salad, Plate and Serve
Place couscous in a large bowl. Boil around 200ml of water with a pinch of salt. Pour the boiling water over the couscous, cover it and leave for at least 10 minutes. Cool and fluff up the couscous with a fork.
In a bowl combine; couscous, the chopped salad vegetables (red bell peppers, spring onions, cucumbers, cherry tomatoes), basil pesto provided and black olives. Mix well. Check the seasoning.
Plate and Serve:
Plate the salad, crumble feta on top, sprinkle chopped walnuts and serve.