Cous Cous and Crab salad with Mango and Chili Salsa - 6 ProPoints (Serves 1)

Ingredients:

30g CousCous

120g Crab (tinned)

For the Salsa (makes 4 servings)

125g Mango

1/2 Red Onion

1/2 Red Chili (or more if you like it hot)

Utensils

Food processor 

Method:

1. Put the couscous in a dish and cover with 50ml of water, place a lid on top of the dish and allow the couscous to soak up the moisture
2. Drain the crab and rinse
3. Meanwhile, in the food processor combine the mango, chili and red onion and blitz till finely chopped. Transfer to a container and keep in the fridge.
4. Once the water is absorbed in the couscous, mix the crab and a portion of the salsa together and serve.

Tomato and Feta Cheese bake - 6 Points (Serves 1)

Prep: 10 mins
Cooking: 25 mins


Ingredients:
1 large tomato sliced
1/2 red onion sliced
40g Feta cheese cubed
1 WW Pitta Bread
1 tbsp tomato puree
1 tbsp lemon juice
Salt
Pepper
1 tsp oregano
1/2 chilli powder


Utensils
Tin Foil
Oven at 180 degrees Celsius


Method:
1. Heat the oven
2. Add the Tomato Puree, Lemon Juice, Oregano and chili powder to a bowl and mix together
3. Add the Feta Cheese and the Red Onion and coat with the mixture
4. Make a little pouch with the tinfoil and add the mixture
5. Top with the sliced tomatoes, salt and pepper and seal
6. Cook in the oven for about 20 - 25 mins
7. Serve with toasted pitta bread sliced in half