Lemon & Pesto Couscous

Serves 4. Preparation 15mins

Ingredients

1 tbsp of Sacla' Pesto - choose from the list below
1 tbsp of olive oil
A handful of olives, chopped roughly
1 lemon
200g / 8oz couscous
400ml / 14fl oz hot vegetable stock
1 tin of cooked chickpeas, drained

Method

Tip the couscous into a large bowl, get a grown up to pour in the hot stock, cover and leave to soak for 5 mins
In a separate bowl, squeeze the lemon juice (half or a full lemon depending on your taste), measure out the pesto and the olive oil. Mix together.

After the couscous has fluffed up, mix the pesto dressing into the couscous. My daughter likes doing this bit herself with a big wooden spoon - watching the couscous change colour
Add the tin of chick peas and mix well.
Enjoy! We eat this as an accomp to meals such as pesto marinaded and baked chicken thighs or pesto topped fresh grilled tuna steaks. We also keep a large bowl in the fridge for decanting into smaller bowls and snacking.