A couscous perfect for summer with spring onions, dates and feta. Words: Grant Allen  Photos: Helen Bankers Serves: 8–10 INGREDIENTS 2 cups couscous (yields 8 cups when cooked) 2 tablespoons olive oil 1 punnet cherry tomatoes 1 cup fresh basil, lightly packed salt and pepper 5 spring onions, finely sliced 2 cups cooked peas 1 … Continue reading Recipe: Campfire Couscous