Prep Time:10 mins
Allergens
Nutty Veggie Couscous
Cooking Time:15 mins
Serves:10 Adults
This is a great accompaniment or serve as a main course with some grilled goats cheese.
About this recipe
This Christmas leftovers recipe was supplied by StopFoodWaste.ie
Ingredients
- 450g / 16 oz. dried couscous
- 1 low salt vegetable stock cube made with 450ml / 15 fl oz. of boiling water
- 400g / 14 oz. can chick peas, drained
- 50g / 2 oz. ready-to-eat dried apricots
- 125g / 4 ½ oz. mixed nuts
- 1 dessertspoon of olive oil
- 125g / 4 ½ oz. leftover vegetables, roughly chopped
- 2 tablespoons of fresh herbs such as coriander, parsley or mint
- Salt and pepper to taste
Method
- Place the couscous in a bowl with 200ml / 7 fl oz. hot stock. Leave for 5 minutes and break up the lumps with a fork
-
Drain the chickpeas and chop the apricots and nuts
-
Add the remaining hot stock, chickpeas, chopped apricots and nuts to the bowl
-
Heat the oil in a frying pan and stir-fry the leftover vegetables until piping hot, then add to the couscous
-
Finely chop the fresh herbs and add to the bowl just before serving
-
Season to taste
What you will need
- Chopping board
- Chopping knife
- Frying pan
- Measuring jug(for liquids)
- Mixing bowl
- Wooden spoon
Serving suggestions
Can also be made using the left-over Nut Roast
