Tuesday, October 11, 2011

veggie couscous

Well, I've been busy as all hell lately and haven't posted in a while. Here's a quick couscous recipe I whipped up tonight - and hopefully I'll post a few more recipes over the next few days.

What you need;
1 cup couscous
1 veggie stock cube
Tinned brown lentils
All purpose seasoning
Tinned beetroot
Green beans

What you do;

1) Cook the garlic and onion in oil. When browned, add the chopped carrot and green beans, then 5 minutes later add the chopped mushrooms, asparagus and zucchini.

2) While this is cooking, bring a cup of water to the boil with the stock cube and a bit of oil. When it's boiled, add the couscous, take it off the heat and set aside with the lid on for 3 or 4 minutes. When it's absorbed the liquid, fluff it with a fork to separate the grains.

3) Rinse the tinned lentils and add those and the corn to the veggie mix to heat through. Take the mix off the heat and let cool a little. When it's not so hot, add the cooled couscous to the veggie mix and add spice to flavour.

4) As a final thing - and bearing in mind that this is a quick slap-stick recipe - I chopped up some tinned baby beets and put them on top. It added that final yum factor and went well with the subtle flavours.

It's quick, yum, filling and is a well balanced meal. It keeps well for two days worth of leftovers too - my work colleagues were very jealous last time I made this :)

You can use whatever veg you have in the fridge - last time I made a version of this it was the day before market day and I wanted to use up every last thing! You can play around with the spices too - these are just what i grabbed from the cupboard.

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