The Australian Women’s Weekly Food

VEGAN family mains



1 cup (200g) wholemeal couscous
150g fresh podded peas (see notes)
200g sugar snap peas, halved lengthways
3 green onions, sliced thinly
1 small green capsicum (150g), sliced thinly
2 medium avocados (500g), sliced thinly
⅓ cup (45g) chopped pistachios
¼ cup dill sprigs
¼ cup coriander leaves
¼ cup mint leaves
¼ cup (60ml) lime juice
⅓ cup (80ml) olive oil
1 clove garlic, crushed
Lime wedges, to serve

1 Place couscous and 1 cup (250ml) boiling water in a large heatproof bowl. Cover; stand for 5 minutes until liquid is absorbed, fluffing with a fork occasionally.

2 Meanwhile, place peas and sugar snap peas in a medium heatproof bowl; add enough boiling water to cover. Stand for 1 minute, drain. Refresh in another bowl of iced water; drain.

Add peas to couscous with green onion, capsicum, avocado,

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