Nutty Veggie Couscous

Nutty Veggie Couscous

This is a great accompaniment or serve as a main course with some grilled halloumi cheese.

Serves 10 people

Ingredients

  • 450ml vegetable stock
  • 400g can chick peas, drained
  • 50g ready-to-eat apricots
  • 125g mixed nuts
  • 25g butter
  • 125g leftover vegetables, roughly chopped
  • A pinch of salt
  • Freshly ground black peppercorns
  • Chopped herbs such as coriander, parsley or mint
  • 450g Couscous

Procedure

  • Place the couscous in a bowl with 200ml hot stock.
  • Leave for 5 minutes and break up the lumps with a fork.
  • Add the remaining hot stock, chickpeas, chopped apricots and nuts.
  • 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.

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