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Baby pea and lemon couscous salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

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

Method

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.