Spinach & PEA COUSCOUS
1 Vegetable Stock Cube
1 x 330g SORSO Original flavour
1 tbsp Olive Oil
50g Frozen Peas
150g Baby Spinach
2 Salad Onions, finely sliced
QUICK AND SIMPLE METHOD
- Combine the stock cube and SORSO with 200ml boiling water and pour over the couscous, cover and leave for 5 minutes before fluffing up with a fork.
2. Heat the oil in a frying pan and fry the peas and salad onions for 1-2 minutes, add the spinach, cover and cook for 1-2 minutes until wilted.
3. Stir the couscous into the spinach mixture and season.