- 250 g DELHAIZE giant couscous
- 4 tbsp DELHAIZE pesto
- 1 courgette
- 1 tbsp olive oil divided
- 280 g DELHAIZE peeled and cooked scampi with garlic
- 150 g DELHAIZE feta crumbled
- 2 handfuls DELHAIZE rocket leaves
- 16 DELHAIZE cherry tomatoes halved
- Flaky salt & pepper
- Prepare the couscous according to the packet instructions.
- When done, stir in the pesto and set aside to cool.
- Slice the courgette into rounds, then quarter the rounds. Heat a frying pan over a medium-high heat, add 1 tsp olive oil and sauté the courgette for 5 minutes. Remove and set aside.
- Toss the courgette, feta, rocket and tomatoes through the couscous. Divide the scampi between the bowls and finish with a drizzle of olive oil, flaky salt and pepper.
Veggie tip
Replace the scampi with chickpeas sautéed in olive oil and garlic.
Replace the scampi with chickpeas sautéed in olive oil and garlic.
