Herby Cous­cous

The Weekend Australian - Magazine - - LIFE -

1¼ cups (250g) cous­cous 3 ta­ble­spoons olive oil ¹/³ cup pine nuts 2 cloves gar­lic, crushed 2 zuc­chini, thinly sliced 6 spring onions, sliced di­ag­o­nally 1 long red chilli, finely chopped 2 ta­ble­spoons chopped

flat-leaf pars­ley 2 ta­ble­spoons chopped basil Salt and ground black pep­per

Pho­tog­ra­phy Guy Bai­ley Styling Jenn Tol­hurst

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