Recipe: Vegetable Couscous
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Step away from the pigs in blankets, mince pies and festive cheese – if you want to indulge for the remainder of the year, now is the time to pay a moment of attention to your pre-Christmas health. You’ll thank us for it later... promise. Serves 4 Dish: Large glass or ceramic casserole dish Ingredients 1 large onion, finely chopped 1 large courgette, thickly diced 225g green beans, trimmed 1 medium carrot, peeled and sliced thinly 1/2 small cauliflower broken into florets 400g can of chickpeas, drained 1 garlic clove, crushed 1 tsp paprika 1 tsp turmeric Salt and pepper to taste 300 mls hot vegetable stock 350g couscous Method
- Place all the above ingredients except the couscous in a large casserole dish. Cover, place on the glass turntable and cook on HIGH MICROWAVE for 15-20 mins or until the vegetables are tender.
- Pour 450 mls of boiling water over the couscous. Allow to stand for 10 min. Cover and cook on MEDIUM MICROWAVE for 5 mins or until warm.
- Separate the grains with a fork and stir in the vegetables.
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