Serves 4
INGREDIENTS
- 190g (1 cup) couscous
- 75g (½ cup) dried cranberries
- 250ml (1 cup) boiling water
- 60ml (¼ cup) fresh lemon juice
- 80g (½ cup) pepitas (pumpkin seed kernels)
- 1 x 150g pkt baby spinach leaves
- fetta to serve (or cheese alternative for vegan)
METHOD
- Place the couscous and dried cranberries in a large heatproof bowl. Pour over the boiling water and lemon juice while stirring with a fork. Set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains.
- Meanwhile, cook the pepitas in a frying pan over medium heat, tossing, for 3-5 minutes or until golden.
- Add the pepitas and spinach to the couscous mixture and stir until well combined.
- Serve couscous topped with fetta and your choice of vegetables or meat.
