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#WFD – Mediterranean Couscous Salad

Cover and leave to stand for 10 minutes and serve lukewarm.

POLOKWANE – This delicious salad, made with couscous, is the perfect dish for vegans.

Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a popular alternative to rice and pasta.

Ingredients

  1. 200g baby marrow, chopped
  2. 1 yellow pepper, cubed
  3. 1 red pepper, cubed
  4. 1 tomato, cubed
  5. 1 spring onion, finely sliced
  6. 45ml olive oil
  7. 1 x KNORR Naturally Tasty Spaghetti Bolognese Recipe Mix
  8. 200g couscous

Method

  1. Heat olive oil in a pan and fry the vegetables for about 3 minutes.
  2. Add 300 ml cold water and stir in the contents of the sachet of Knorr Naturally Tasty Spaghetti Bolognese and bring to the boil.
  3. Add vegetables and sauce over the couscous and stir.
  4. Cover and leave to stand for 10 minutes and serve lukewarm

This recipe was provided by What’s for Dinner.

raeesak@nmgroup.co.za

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Raeesa Sempe

Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard

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