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5 Veg Coucous

  • Preparation Time10 mins
  • Serves4
  • DifficultyEasy
2 cups dried couscous
2 tsp olive oil
Luke warm chicken or vegetable stock to cover the couscous
Salt to taste
Carrots halved lengthways and quartered
Red peppers, cut into quarters
Yellow peppers, cut into quarters
Courgettes, halved and quartered
Butternut squash, cut into thick sticks

1. Toss the vegetables in olive oil and season with salt and pepper. Lightly steam them till they are tender, removing them as they cook, set them aside to garnish the couscous.

2. Place the couscous in a bowl large enough for it to expand in.

3. Mix the oil into the couscous, cover with stock and stir in the salt.

4. Allow the stock to soak into the couscous.

5. Take a fork and rake it through the couscous to separate it.

6. Then place it into a fine sieve over a pot of boiling water and let it steam for 10-15 minutes warm and cook through.

7. When you are ready to serve, spoon the couscous into a dome shape bowl or dish pack it in firmly and invert it onto a serving dish, pack the vegetables around it and serve.

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