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LIST OF INGREDIENTS
3-4 mixed peppers
Cypressa Olive oil
½ cup of Cypressa couscous
Pesto
Salt & Pepper
METHOD
Pre-heat oven to 200°c fan.
Dice 3 to 4 peppers (preferably a mix of colours), place in a roasting tin, drizzle with olive oil and season with salt & pepper.
Roast in the oven for 30 minutes.
Place ½ a cup of couscous in a bowl and add ½ cup of boiling water, cover the bowl and leave to absorb for approximately 5 minutes.
Fluff the couscous with a fork.
When the peppers are cooked mix them through the couscous and stir in pesto to taste.
For more information on ROASTED VEG PESTO COUSCOUS talk to Katsouris Brothers Ltd (Cypressa)
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