AuthorFPG
RatingDifficultyBeginner0

This is a great dinner accompaniment, or simply serve as a main course with some grilled halloumi cheese.

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Yields10 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 450 ml vegetable stock
 400 g can chick peas, drained
 50 g ready-to-eat apricots
 125 g mixed nuts
 25 g butter
 125 g leftover vegetables, roughly chopped
 A pinch of salt
 Freshly ground black peppercorns
 Chopped herbs such as coriander, parsley or mint
 450 g Couscous

1

Place the couscous in a bowl with 200ml hot stock. Leave for 5 minutes and break up the lumps with a fork.

2

Add the remaining hot stock, chickpeas, chopped apricots and nuts.

3

Melt the butter in a frying pan and stir-fry the vegetables until piping hot. Add to the couscous and season well; add the herbs just before serving.

Ingredients

 450 ml vegetable stock
 400 g can chick peas, drained
 50 g ready-to-eat apricots
 125 g mixed nuts
 25 g butter
 125 g leftover vegetables, roughly chopped
 A pinch of salt
 Freshly ground black peppercorns
 Chopped herbs such as coriander, parsley or mint
 450 g Couscous

Directions

1

Place the couscous in a bowl with 200ml hot stock. Leave for 5 minutes and break up the lumps with a fork.

2

Add the remaining hot stock, chickpeas, chopped apricots and nuts.

3

Melt the butter in a frying pan and stir-fry the vegetables until piping hot. Add to the couscous and season well; add the herbs just before serving.

Nutty Veggie Couscous
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