RECIPES - Veggies
COUS COUS DELIGHT
We have served this on numerous occasions at picnics and are always asked for the recipe. It is a simple dish to make and you can be as creative as you like with the veggies.
Couscous: Cook couscous according to instructions on the pack. Stir in ½ cup cranberries and set aside.
Prepare: Chop 1 small sweet potato into cubes; Top and tail
100 grams green beans and chop into cm lengths; prepare 1 cup of cauliflower florets.
Vegies: Heat a heavy based pan, then add 2 tablespoons olive oil, 1 teaspoon crushed garlic, 1 teaspoon grated ginger, 1 tablespoon Avial spice mix. Stir for a minute then add cauliflower and sweet potatoes and ¼ cup water. Cover and simmer for 5 minutes till the vegetables are tender. Now add the prepared green beans and 1 teaspoon vegetta. Cover, cook for a minute then turn off the heat.
Finish: Stir ½ cup cashews into the cooked couscous. Mix in the cooked vegetables and 1 tablespoon chopped parsley.
You can present this creatively – I sometimes mould the couscous into a ring and place the vegies in the centre.