Ingredients
200gms couscous
Juice and rind of 1 lemon
150gms fat reduced feta cheese
200gm broccoli florets
4 tomatoes, chopped and deseeded
3 Tblsp pine nuts
1 Tblsp chopped parsley
1 Tblsp mint sauce
Lettuce and bean sprouts
Method
Tip the couscous into a plastic bowl.
Add the lemon juice and rind, and enough boiling water to just cover.
Cover with cling film or a plate and allow to stand for 10 minutes.
Blanch the broccoli florets until they are just cooked, and still bright green.
Cut or crumble the feta cheese.
Fluff up the couscous with a fork.
Fold in the broccoli, tomato pieces, pine nuts, feta, the mint sauce and parsley.
Serve on a bed of lettuce, with bean sprouts as a garnish.
There is something about couscous that just begs for lots of herbs. I particularly like mint in mine, and the mint sauce is an easy way to add it – no chopping, no mess, no fuss.
I finally found a good quality mint sauce – a lot of them are not so nice - Colman’s Classic mint sauce. Don’t be tempted to use mint jelly – there’s hardly any mint in it, and it’s way too sweet.
