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| Cous Cous
Ingredients Vegetable oil 1 onion, finely chopped 1 carrot, sliced 1 red pepper, sliced 1 courgette, sliced 100g (4 oz) french beans, sliced 1tbsp chopped coriander or parsley 300ml (1/2 pint) vegetable stock 175g (7 oz) couscous Salt and pepper Instructions 1) Heat oil in a pan and add onion and carrot. Cook for about 10 minutes until softened then add the other vegetables. Cook for a few minutes, then add the stock and cook for another 10 minutes. 2) Meanwhile cook the couscous (I usually pour boiling water over it, add a bit of olive oil and then just leave it to absorb the water). 3) Put couscous on plates and ladle vegetable mixture over the top. |
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| Cooking Time: 20 minutes |
| Quantity: 4 Servings |
| (I didn't have any green beans the day I took the photo, so put chickpeas in instead. Also good.) Also nice with cubes of taifun tofu. |
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