Prawn Pad Thai
Pad Thai is Thailand’s signature dish for good reason, with it’s sweet and savoury …
Preparation Time
|
5mins
|
Cooking Time
|
10mins
|
Level
|
Easy
|
Serves
|
2
|
Bites
|
1.5
|
120g couscous (uncooked weight)
150ml boiling water
grated zest and juice of 1 orange
3 tsps olive oil
4 spring onions (thinly sliced)
100g cooked beetroot, diced
60g feta cheese, crumbled
a handful of parsley or mint, chopped
freshly ground black pepper
Put the couscous in a bowl and pour the boiling water over it. Cover and leave for at least 10 minutes until it swells and absorbs the liquid.
Fluff up the couscous with a fork and stir in the orange zest and juice and olive oil. Add the spring onions, beetroot, feta and herbs, folding them in gently.
Check the seasoning – you probably won’t need any salt as the feta is quite salty. Serve immediately or leave to cool and store in an airtight container in the fridge.
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