Maureen from Bridport said:
I can't believe what this generation wastes. I was brought up during the war and used to enjoy the leftover meals... More
Nutty Veggie Couscous
This is a great accompaniment or serve as a main course with some grilled halloumi cheese.
Ingredients
Serves 10 people
- 450g couscous
- 400g can chick peas, drained
- 50g ready-to-eat apricots
- 125g leftover vegetables, roughly chopped
- 125g mixed nuts
- chopped herbs such as coriander, parsley or mint
-
450ml vegetable Stocks
Stocks
Made from your meat and fish bones.
Frozen in ice cubes for gravies, risotto and cooking rice. Once frozen, remove from the ice trays and pack into freezer bags. Use stock powder or cubes if you do not have any home made available.
-
a pinch of Salt
Salt
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
-
freshly ground Black peppercorns
Black peppercorns
Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
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25g Butter
Butter
Unsalted is better for cooking.
Easy spread butter is ideal for sandwiches and toast.
Instructions
- Place the couscous in a bowl with 200mk hot stock. Leave for 5 minutes and break up the lumps with a fork.
- Add the remaining hot stock, chickpeas, chopped apricots and nut.
- Melt the butter in a frying pan and stir-fry the vegetables until piping hot. Add to the couscous and season well; add the herbs just before serving.
Comments on this recipe
So very nutricious and very satisfieing, for someone living alone it would make small portions.
Comments on this recipe