Side Servings

Baby pea and lemon couscous salad

By Abigail Donnelly
4
Easy
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Ingredients

Method
  • 100 g couscous
  • Olive oil
  • A knob of butter
  • 1 can blanched baby peas
  • Baby spinach
  • Fresh chilli
  • 2 T lemon juice

Method

Ingredients

Pour boiling water over couscous to just cover, then top with a lid and leave until all the liquid has been absorbed. Fluff up using a fork, adding a drizzle of olive oil or a knob of butter, if desired.

Toss with blanched baby peas, lemon juice, crumbled feta, a few roast sweet peppers, baby spinach and chopped fresh chilli, then drizzle with olive oil and season to taste before serving.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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