Couscous is made of small granules of semolina flour, Traditional in North African cuisine. Low calorie and containing antioxidants, protecting healthy cells from the mutating effects of toxins. Helping to prevent disease and premature aging. All Good…
Extra-virgin olive oil
1 garlic clove, minced
1 cup good vegetable stock
1 cup couscous
Small bunch chopped fresh parsley
Small bunch chopped fresh basil
Small bunch chopped fresh mint
Fresh lemon juice to taste
Any Summer veg: Whole Garlic cloves (unpeeled), Red Onion, Beetroots, Courgette, Orange/Red Pepper, Tomatoes Roughly chopped
Makes 2 servings Ready in 30 minutes
Veg: Roast the Garlic, Red Onion, Beets and Peppers in a little olive oil in a hot oven for 20 mins, Give it a good shake and add the Courgette and tomatoes, roast for a further 10 mins.
Couscous: Bring your vegetable stock to the boil, stir in the couscous, then cover and remove from heat, let the couscous stand, covered for 5 minutes then fluff with a fork and stir in the roasted garlic (crushed), herbs, lemon juice, a little olive oil, and salt and pepper to taste.
Throw in the roasted veg, Sit in the garden, Smile and Enjoy… Add some crumbled Feta cheese for a hit of salt and lip-tingling sharpness if you like…Great warm or cold in your picnic box…