Travel Reference
In-Depth Information
Mediterranean vegetable couscous
A useful “cheat's” recipe using preserved vegetables.
1 Dissolve the stock cube in the
boiling water. Add the couscous and
let sit, keeping warm for 10 minutes.
Once all the water has been absorbed,
add the drained, chopped vegetables
to the couscous and stir through.
SERVES 4
TIME TO COOK 15 MINS
1 vegetable stock cube
1½ mugs boiling water
(about 1½ cups)
2 Gently heat the couscous and
vegetables in a pan and use a fork to
mix in the salt and pepper, lemon
juice, and red pepper flakes.
2 mugs couscous
(about 2 cups)
1 small jar sun-dried tomatoes
in oil, drained and chopped
1 small jar sweet red peppers
in oil, drained and sliced
3 Serve with slices of chorizo sausage
or grilled chicken breasts (optional).
1 small jar artichokes in oil,
drained and coarsely chopped
salt and pepper
juice of 1 lemon
dried red pepper flakes
