Real vegetarian food, served in an imaginary world...

Monday 21 May 2018


½ green pepper
Handful fresh mint
2 satsumas
100g cous cous

Put cous cous in a jug and top up with hot water to cover with about 1cm over. 
Leave for about 5 minutes and then fluff up with a fork. Then transfer to a bowl.
Cut pepper into small chunks.
Peel and segment the oranges.
Leave one sprig of mint intact. Chop the rest.
Mix pepper, orange and mint and add to the cous cous.
Garnish with remaining sprig of mint.

No comments:

Post a Comment