200g Cous Cous (Giant cous cous is pictured, optional)

1 jar Tan Rosie Aubergine & Mushroom Pesto


  1. Prepare the cous cous in accordance to packet instructions. Tip: instead on plain water add vegetable stock!
  2. Mix through a few tablespoons of the pesto.
  3. Serve with a light green salad and enjoy!