cheese of your choice to crumble overlike feta, parmesan or even mozzarella
Instructions
Heat the butter in a saucepan on medium high heat and fry the couscous for about 2 minutes until lightly fragrant.
Add salt and stir to mix.
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.
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.
After the 5 minutes, ad the pesto in and using a fork (not a spoon), gently fluff up the couscous thoroughly. TIP: Using a spoon will result in clumps.
Leave to cool while you get breakfast ready.
Toss in the vegetables very gently.
Scatter the nuts and cheese over, pack in lunchbox, along with some cucumbers and other slices of fresh vegetables like carrots.