Couscous With Tomato and Feta (Low GI with antioxidants/Vit C)
(serves 2 athletes - i.e., big appetites)
1 heaping cup of dry couscous (pour hot water over it to cook it)
½ red onion, sliced in to thin strips
1 red capsicum, sliced thin as above
1 punnet of cherry tomatoes, sliced in half
3+ tbsp chives, chopped
200 grams of soft low fat feta cheese, cubed
¼ cup + of fresh basil, chopped
1 tsp dried oregano
1 tbsp balsamic vinegar
1 tbsp max of olive oil
Fry in non-stick pan (no oil needed): onion and capsicum on low for 15 minutes until soft.
Add tomatoes and cook for 2 minutes to heat them up. Turn off burner.
Add cooked couscous and chives and stir through.
Add feta, basil, oregano, balsamic vinegar, and olive oil and stir through.
*This recipe was adapted from a Sanitarium recipe.