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

Instructions:

1. Fry in non-stick pan (no oil needed): onion and capsicum on low for 15 minutes until soft.

2. Add tomatoes and cook for 2 minutes to heat them up. Turn off burner.

3. Add cooked couscous and chives and stir through.

4. Add feta, basil, oregano, balsamic vinegar, and olive oil and stir through.

*This recipe was adapted from a Sanitarium recipe.