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.