Recipe: Campfire couscous

Words: Grant Allen Photos: Helen Bankers 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 cup fresh dates, stoned and roughly chopped 1 cup feta, crumbled DRESSING 1 … Continue reading Recipe: Campfire couscous