Vegetable cous cous
Posted 7th November 2011
By Elizabeth Boorman
Seaford
Harvest Cheweee | Recipe: Vegetable cous cous
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Heat a little olive oil in a pan, add the onion and garlic cloves and fry for 2 mins. Then add the peppers and fry for a further 3 mins. After this, add the mushrooms and fry for 2 mins. Add the spices and lemon juice and stir. Add the cous cous and stir thoroughly. Add the stock, bring to the boil, cover and remove from the heat. In about 10 mins, or once all the stock is absorbed, fluff with a fork and transfer to plastic pots, allow to cool thoroughly, place on lid and refrigerate until required.
1 Red pepper, deseeded and diced 1 Green Pepper, deseeded and diced 1 Red onion, diced 5 or 6 Mushrooms, diced 250g Cous Cous Lemon Juice 1/2 pint Vegetable Stock 1 tspn Cinnamon 1 tspn ginger 1 garlic clove A little olive oil