Ingredients 250g or 1 packet of pearl cous cous
200ml chicken stock
300g button mushroom
1 large red capsicum
100g frozen pea
1 small spanish onion
50g basil pesto sauce
30ml olive oil
4 slices of prosciutto
Pink sea salt & pepper to season
In a saucepan, bring the chicken broth to a boil.
Stir in the pearl cous cous.
Let the cous cous simmer for 5 minutes until all liquid is absorb and each grain looks plumb.
Remove from heat and set aside.
Add some olive oil in a separate frying pan on medium heat.
Lightly sauteed the spanish onion, carrot and red capsicum until soft.
Add mushrooms to the pan and cook for 1 minute.
Dilute the pesto sauce with 30ml of chicken stock.
Pour into the pan and let the vegetables absorb all liquid.
Add the cooked pearl cous cous to the pan.
Stir to combine well.
Add the frozen pea in the last 3 minutes.
Garnish with chive and season with pink sea salt and pepper.
A delicious vegetarian dish is ready to serve.
For the non-vegetarians:
Set baking oven on high.
Bake the prosciutto slices until crispy.
Cut into thin slices.
Scatter crispy prosciutto slices on top of the cous cous.