- 100 g couscous
- 50 g fresh peas
- Olive oil
- Lemon, juiced (to taste)
Place 100g couscous in a large bowl.
Bring 150ml water to boil and quickly blanch 50 g of fresh peas.
Set the peas aside and pour the boiling water over 100 g couscous. Cover with cling film and set aside for 5 minutes.
Season the couscous with olive oil, lemon juice and lemon zest. Add the blanched peas and a handful of fresh watercress.
PAIR WITH: PINOT GRIGIO
Fresh and zesty, bursting with red apple, pear and passionfruit flavours.