Christmas Couscous Salad

Ingredients

1 1/2 cups (300 g) pearl couscous
1 cup (120 g) frozen peas
2 x 150 g packets baby bell peppers stuffed With cream cheese, drained
1 red onion, finely chopped
1/3 cup chopped flat-leaf parsley
2 Tbs avocado oil
1 Tbs lemon juice
1 garlic clove, crushed
2 Tbs finely grated lemon rind

Method

Cook the couscous in a large saucepan of boiling water for 10 minutes or until tender, adding the peas in the last 4 minutes of cooking. Refresh under cold water. Drain well. Transfer to a large bowl.

Add the peppers to the couscous mixture in the bowl with the onion, parsley, oil, lemon juice and garlic. Season. Toss to combine.
Transfer to a serving dish. Sprinkle with lemon rind.

Credits: Coles

Photo Credits: Coles