Rainbow Couscous

As the days lengthen and weather starts to improve, the food we tend to chose is a little lighter and maybe a little more colourful. This one pan dish is perfect on it's own or as a side to a BBQ now we can socialise in the garden!

You will need:

  • 200g of couscous

  • 250ml of boiling vegetable stock

  • 6 vine tomates

  • 1 lemon - wax free

  • 50g parsley

  • 1 tablespoon of of extra virgin olive oil

  • sea salt

  • pepper

  • 4 spring onions

  • 6 radishes

  • 1 avocado

  • Pomegranate seeds

Preheat the oven to 180 degrees and mix the couscous, chopped tomatoes, stock and lemon zest and cook for approx 20 minutes. You may need to add a little more stock so keep an eye on it.

Once cooked take it out and give it a stir, leaving it to rest for approximately 5 minutes. Stir in the lemon juice, herbs, oil and salt and pepper then add the radish and spring onions. Top with avocado and pomegranate and serve either on it's own or with halloumi or as a side to a BBQ.

If you make extra this is perfect for left overs the day after. This recipe is adapted from The Green Roasting Tin which is a great veggie and vegan book.


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