Ingredients
2 tbsp extra virgin olive oil
6 spring onions, thinly sliced
2¼ cups reduced salt vegetable stock
2 cups McCain Mint Peas
pinch pepper
1½ cups cous cous
2 tbsp parsley, finely chopped
1 tbsp mint, finely chopped
2 tbsp lemon juice
2 cups iceberg lettuce, shredded
Method
Heat oil over medium heat in a large saucepan. Add spring onions and cook, stirring continuously, for 1 minute. Add vegetable stock, frozen McCain Mint Peas, and pepper, and bring to the boil. Stir in cous cous. Return once again to the boil, then immediately cover, remove from the heat and allow to stand for 5 - 7 minutes, until all the broth is absorbed. Fluff with fork. Add herbs and lemon juice, then allow to cool in fridge. Serve in the middle of a bowl with shredded lettuce around the outside.