Ingredients
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4 oz/generous ½ cup (100 g) Couscous
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5 fl oz/scant ¾ cup (150 ml) boiling Chicken broth
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1 tbsp Olive Oil
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1 Orange Juice
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a handful of Parsley
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a handful of Mint
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9 oz (250 g) cooked and peeled Beetroot
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4 spring Onion
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1 small Mango
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2 oz (60 g) Feta Cheese
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Salt
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freshly ground Black Pepper
Directions
Steps
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1
Done
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Put the couscous in a heatproof bowl and pour the boiling stock over it. Stir well, cover with cling film (plastic wrap) and leave for about 10 minutes or until the couscous swells and all the liquid is absorbed. |
|
2
Done
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Remove the cling film, fluff up the couscous with a fork and stir in the olive oil, orange juice and herbs. Season to taste with salt and pepper. |
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3
Done
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Stir in the beetroot (beets), spring onions (scallions) and mango, then crumble the feta cheese over the top. Cool and transfer to sealed containers for a packed lunch or eat straight away. |
