Categories: January2012, couscous, lunch, peas, whole grains
Ingredients
- 4 servings
- 4 hardboiled eggs
- 400 ml/1,7 cup couscous
- 150 g/5,3 ounce green peas, fresh or frozen
- 3-4 tbsp pesto
- salt if needed
Directions
-
Cook the couscous, following the directions on the package, together with the green peas.
- Peel the eggs and press them into a bowl through a not too finely meshed sieve.
- Mix the couscous and peas with the pesto, then put it into bowls and top with the ‘crumbly’ eggs and some extra pesto if you want.