This couscous is a perfect option for a vegetarian spread. Photo: Marco Del Grande
1/2 cup fresh or frozen peas
3 cups vegetable stock
400g instant couscous
1 cup mint leaves
1 cup dates, pitted and finely sliced
Extra virgin olive oil
Boil the peas until just tender. Drain and set aside.
Bring the stock to the boil. Place the couscous in a large bowl and pour the stock over it. Tightly cover the bowl with a lid or clingfilm and leave for 10 minutes. Fork it through until light and fluffy.
Finely slice two thirds of the mint and add to the couscous, along with the dates and peas. Drizzle with extra virgin olive oil and mix well.
Serve warm or cold in bowls garnished with remaining whole mint leaves.
- Cuisine - Modern Australian
- Course - Side Dish
- Occasion - Midweek dinner