Vegetable couscous
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INGREDIENTS
1 cup fine couscous 1 cup of salt reduced chicken stock 1 onion finely diced 2 cloves of garlic finely chopped A mixture of vegetables such as carrot, zucchini, celery, finely diced, grated or thinly sliced Option. Add some nuts such as cashews, pistachios or flaked almonds. |
Bring the stock to the boil. Add a tablespoon of olive oil to the stock and salt to taste. Remove saucepan from heat, pour in the couscous and stir with a fork. Cover and leave for 10 minutes.
Heat a large frypan and saute onion and garlic in oil until soft.
Add the vegetables and sauté for a minute or two until just tender but not overcooked.
If using nuts, add them now and warm them through.
Fluff the couscous up with a fork and tip into the frypan. Mix together with the vegetables.
Garnish with chopped coriander.
Heat a large frypan and saute onion and garlic in oil until soft.
Add the vegetables and sauté for a minute or two until just tender but not overcooked.
If using nuts, add them now and warm them through.
Fluff the couscous up with a fork and tip into the frypan. Mix together with the vegetables.
Garnish with chopped coriander.
