Saturday, March 19, 2011
Recipe: Vegetable and Chickpea Cous Cous
What a feast! This is a perfect side/ salad dish to make for a big gathering, like a barbeque or coctail party- because it is delicious, filling, and suitable for the vegetarians as well! It's absolutely scrumptious, and freezes very well too. I've used a red pepper here instead of the yellow pepper. Any colour will do, no worries!
Vegetable and Chickpea Couscous (serves 5 as a main, or 8 as a side dish) 83p as a main, 52p as a side dish.
2 tbsp olive oil
1 red onion, diced
1 courgette, diced
1 yellow pepper, diced
3 chestnut mushrooms, diced
700ml (using 3 vegetable oxo cubes) vegetable stock
1 tsp paprika (plus extra for sprinkling)
2 cardamom pods, crushed in a mortar and pestle
Small handful fresh coriander chopped
1 tin chickpeas, drained
1 large tomato, seeded and diced
½ tsp salt
15g finely grated Parmesan cheese
30g Toasted almond flakes
1. Cook onion and courgette, covered, on a medium heat, for 10 minutes, stirring occasionally. Add pepper and mushrooms and cook for a further 10 minutes, covered.
2. Add paprika, cardamom, salt, and coriander, chickpeas and tomato, and cook it for a couple of minutes. Add vegetable stock and bring to the boil.
3. Once brought up to the boil add couscous. Cover immediately and take off the heat. Leave for six minutes then fluff up with a fork. Place into a serving dish, sprinkle over the parmesan, almonds and paprika, and serve!