safefood | Nutty Veggie Couscous

Nutty Veggie Couscous

1 rating

Serves:10 Adults

This is a great accompaniment or serve as a main course with some grilled goats cheese. Can also be made using the left over Nut Roast.

About this recipe

This Christmas leftovers recipe was supplied by StopFoodWaste.ie

Ingredients

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

Method

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.

What you will need

Chopping board
Chopping knife
Frying pan
Mixing bowl

Tip! Mint is easily grown in the garden, to easy as it can spread rapidly if soil conditions suit. It is best sown in a pot which can be sunk into the ground if desired to control the spread of roots. Harvest in summer for drying in the hot press

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