ROASTED VEG PESTO COUSCOUS

You can find the couscous here 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)