| Ingredients: |
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2 cups cous cous - dry |
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2 stalks celery diced |
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4 pieces green onion sliced |
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½ cup toasted pine nuts |
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½ cup sundried cranberries re-hydrated |
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¼ cup olive oil |
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1 tbsp chopped fresh basil |
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2 tbsp red wine vinegar |
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1 tsp salt |
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1 tsp pepper |
Method:
Pour 2 cups boiling water over cous cous and stir. Cover and allow to sit for 15 minutes. Fluff with a fork when cool. Add all other ingredients and stir. Adjust seasoning as required.
(Makes a great accompaniment to last month’s recipe: Phyllo Wrapped Halibut)
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