safefood | Nutty Veggie Couscous

Nutty Veggie Couscous

1 rating

Prep Time:10 mins

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

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