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

1. Cook the couscous, following the directions on the package, together with the green peas.

2. Peel the eggs and press them into a bowl through a not too finely meshed sieve.
3. 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.

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