This dish is so versatile - it makes an excellent side to fish or chicken, or can be used as the bulk of a main dish topped with feta/goats cheese/egg/tuna - the combinations are endless! You can also used any veggies you have in the fridge so it is a perfect end-of-the-week dish to clean out your veggie drawer before the weekly shop!

Serves: 1

Ingredients

- 1tsp EVOO

- 1/4 cup pearl cous cous

- 1/2 brown onion, diced

- 1 cup water

- 1/2 cup roasted capsicum (either roasted in the oven or bought in a jar)

- 1/2 cup cherry tomatoes, cut in half

- 1/2 cup fresh basil leaves

- 1tb lemon infused EVOO

Method

1. Heat EVOO over medium-high heat in a small saucepan. Add pearl cous cous and onion and saute until browned. Add water, bring to the boil then simmer, stirring until water has all been absorbed and cous cous is cooked (you may need to add extra water if cous cous has not cooked through)

2. Add all veggies and basil and stir

3. Serve topped with a drizzle of lemon infused EVOO