1 Vegetable Stock Cube
1 x 300g 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.
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 1-2minutes until wilted.
Stir the couscous into the spinach mixture and season.
See some more of our SORSO recipes.