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 veggies in the centre.