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Sundried Tomato and Roasted Vegetable Cous Cous
Method
1. Cut the pepper into strips and the butternut squash into chunks and roast in small amount of oil until soft.
2. Cook the cous cous in boiling water to instructions on packet.
3. When cous cous is cooked remove water from pan.
Coat the cous cous in the sundried tomato paste and add a
good bit of the dressing.
4. Add the rocket, crumble the feta in, add pine nuts, sundried tomatoes. Cut up the pepper and butternut squash into small chunks and add in.
5. Mix all together.
Best served cold.
Ingredients
- 1 pepper
- 1 butternut squash
- 1 packet cous cous
- 1 tbsp. oil
- 1 jar sundried tomato paste
- 1 bag rocket
- 1 piece feta cheese
- 1 tbsp. pine nuts
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