COOL SUMMER
SALADS MEET THE
MEATS DISHES WITH
FISHES SUPER SOUPS 'N' SAUCES VEGGIE GOOD
INDEED STUFFINGS SWEET DREAMS
ARE MADE OF THIS

Runner up recipe by Ivana Salvemini

COUS COUS CON PEPERONI
Serves 2-3

Pep up your Cous Cous salad in
stunning style!

Ingredients

• 30-45ml (2-3tbsp) Extra Virgin Olive Oil
• 1 clove of garlic (crushed)
• 1 aubergine (cubed)
• 1 red pepper (finely chopped)
• 1 courgette (cubed)
• 1 x 125g sachet Ainsley Harriott Premium Cous Cous
• Handful of fresh basil
• 200g Feta cheese (cubed)

 

Method

Add the extra virgin olive oil to a large pan. When the oil is warm, but not hot, add the garlic, aubergine and the pepper. Let the vegetables stew by adding some drops of water to the pan.

After a few minutes add the courgette and cook for about 7-9 minutes, or until the vegetables are cooked.

Prepare the Ainsley Harriott Premium Cous Cous according to the instructions on the carton. Mix everything together in a large bowl and add the fresh basil leaves and feta cheese.

 

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