This makes a great lunchbox filler for a day out and is equally good at home from the fridge.
Tip couscous into a large bowl, pour over stock. Cover, then leave for 10 mins, until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper and dice the cucumber. Toast pine nuts. Add these to the couscous, fork through pesto, crumble in feta, then sprinkle over pine nuts to serve.
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|Serving Size: 1 Serving (159g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 103 (32%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 22.2mg||7 %|
|Sodium 285.7mg||10 %|
|Potassium 259.5mg||7 %|
|Total Carbohydrate 43.6g||13 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 40.4g|
|Protein 11.6g||17 %|
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Calories per serving: 322
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