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    Good vegetarian recipes aren’t that easy to come by, but this recipe by Ainsley Harriott combines fantastic flavours with ease and best of all, speed. I’m a fan of couscous and a good meatless recipes, so I highly recommend this dish, so aptly named.

    Serve it on its own as a good vegetarian meal, or throw in some of Ainsley’s lamb cutlets, to please the meat eaters in your life. This recipe uses one of Ainsley’s products, the Premium Couscous, which offers superb flavour with versatility. If you can’t get it where you live, any good quality couscous will do fine.

    Mixed Vegetable Couscous

    Serves 2-3


    * 15g butter
    * 150g (6oz) favourite mixed vegetables, chopped (eg peppers, courgettes, green beans, peas, carrots, sweetcorn)
    * a vegetable stock cube
    * 175ml (1 small teacup boiling water)
    * 1 x 125g sachet Ainsley Harriott Premium Cous Cous
    * Salt and freshly ground black pepper


    * Melt the butter in a medium sized saucepan then add the chopped vegetables, saute for 5 minutes or until vegetables are tender.

    * Dissolve the stock cube in the boiling water.

    * Add Cous Cous to the vegetables then add vegetable stock. Bring to the boil; remove from heat, cover and leave to stand for 5 – 7 minutes until the liquid has been absorbed.

    * Fluff with a fork; if required piping hot, re-heat over a low heat for 1-2 minutes, separating the grains with a fork.

    * Season to taste before serving.

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