Prep: 10 mins
Cook: 10 mins

500mls water

250g couscous

1 vegetable or chicken stock cube

3 tbsp olive oil

100g semi sun-dried tomatoes in oil, roughly chopped

2 cloves garlic, crushed

8 spring onions, chopped

25g fresh basil

Juice of 1/2 a lemon

50g pine nuts

Salt and freshly ground black pepper

Place the water in a saucepan over a medium heat and crumble in the stock cube.

Add the couscous to the pan and stir well. Bring the couscous to the boil and then remove from the heat immediately. Cover with a lid and allow to sit for approx. five minutes or until all the liquid has been absorbed. Then, using a fork, gently fluff the couscous.

Heat the olive oil in a frying pan and gently sauté the semi sun-dried tomatoes, spring onions and garlic for three minutes.

Tip the mixture into the couscous and stir well.

Roughly tear the basil and add it and the lemon juice to the couscous. Season well with salt and freshly ground black pepper.

Dry fry the pine nuts, taking care not to burn. Stir them into the couscous.

Serve immediately.


Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Vegetables, Grains

Recipe Type
Dinner, Easy, Entertaining, Family Dinners, Healthy, Lunch Box, Side Dish, Vegetarian, Low Calorie

Special Info

Level of Difficulty

Allow the couscous to cool, crumble in 150g feta and serve as a light and delicious lunch

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