Stranger Foods

Quick pesto couscous salad

Serves 3 | Prep 10 mins | Cook 0 mins

Easy, quick, and delicious: words that perfectly describe this couscous salad! It's also an incredibly versatile recipe, so adjust to your own taste by using red pesto, or bell pepper instead of cucumber, different herbs, or add some lemon juice. Anything goes!

Source: www.pickuplimes.com

Ingredients

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Imperial

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173 g dry couscous
½ vegetable bouillon cube, crushed
240 ml boiling water
150 g cherry tomatoes
½ cucumber
45 g kalamata olives
90 g vegan feta
3 tbsp fresh basil (optional)
3 tbsp fresh mint leaves (optional)
3 tbsp fresh parsley (optional)
150 g cooked brown lentils
64 g vegan green pesto

Instructions

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To a large bowl, add the couscous, crushed bouillon cube, and boiling water. Mix, cover with a plate and set aside.
In the meantime, chop the veggies, olives and feta into bite-sized pieces, and finely chop the herbs.
Coming back to the large bowl with couscous, remove the plate and use a fork to "fluff" the couscous.
Add the veggies, feta, herbs, lentils and pesto to the bowl with couscous. Mix and enjoy!

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