Middle Eastern Couscous with Griddled peppers and Asparagus

This tasty midweek meal is quick and easy to make…

Serves: 4

Prep time: 5 minutes

Cooking time: 10 minutes

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 15 minute meal

INGREDIENTS

Couscous:

100g couscous

100ml water, just boiled

2tbsp olive oil

2tbsp lemon juice

1tbsp garam masala

25g dried apricots, rough-chopped

25g sultanas, rough-chopped

1tsp mint, fresh (chopped) or dried

1/2 small cucumber, diced

Salt and freshly ground black pepper, to taste

Griddled Peppers and Asparagus:

3 mixed peppers, thinly-sliced

100g asparagus tips, rough-chopped

1tbsp olive oil

Salt and freshly ground black pepper, to taste

METHOD

• Add the grains to a large bowl with a drizzle of oil and stir through (the oil will help to separate the grains). Add the warm water, lemon juice and garam masala and gently stir through. Leave until cooked (around 5-10 mins) when it should be soft. Fluff it up with a fork

• Meanwhile, heat 1tbsp of oil in a griddle pan and fry the peppers and asparagus for 5 minutes, or until lightly charred and softened with some bite, tossing occasionally

• Place the couscous into a serving bowl. Stir through the apricots, sultanas and mint then the cucumber and griddled vegetables. Add a drizzle of olive oil and season with salt and pepper. Serve alongside hummus and pitta breads for a quick and easy midweek meal. Absolutely delicious – enjoy x

Copyright © misterrands.com

Published by misterrands

HEALTHY FAST FOOD THAT’S PLANT-BASED

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