Pesto Couscous Salad (15-minute Pantry Recipe)

Heat the butter in a saucepan on medium high heat and fry the couscous for about 2 minutes until lightly fragrant.
1 Tbsp butter, 200 g couscous
Add salt and stir to mix.
1 tsp salt
Take the saucepan off the heat and leave to cool for a minute to reduce the splattering when pouring the boiling water.
Pour the boiling water onto the couscous in the pan, stir and cover with a lid. Stand a little away from the pan in case the couscous does splatter, you don’t want to get burnt.
250 ml boiling water
Leave to stand, covered, undisturbed for 5 minutes.
In the meantime, "cook" the peas in the microwave for 60-90 seconds, depending on whether you're using fresh and on your oven wattage.
2 handfuls fresh or frozen peas/petit pois
After 5 minutes, add the pesto in and using a fork (not a spoon), gently fluff up the couscous thoroughly. TIP: Using a spoon will result in clumps.
3 heaped tsp pesto
Toss in the fruit and vegetables very gently.
2 medium tomatoes, ½ capsicum, 1 apple, 1 handful olives
Scatter the nuts and cheese over, pack in lunchbox, along with some cucumbers and other slices of fresh vegetables like carrots.
2 Tbsp pine nuts, cheese of your choice to crumble over