Lunch at home
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Author: George Oates Status: published Published: Jul 30,2009 license cc-by-nc-nd
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Share on TwitterCouscous and Veggie Salad
- Plain couscous, prepared as the packet demands
- Clove of garlic
- Splash of olive oil
- 1 decent floret of broccoli, chopped up
- About 10 stalks of asparagus, chopped into small bite-size pieces
- About 10 brussel sprouts, chopped up
- About 8 mushrooms, in chunky slices
- Salt, pepper
- Mint flakes (or fresh if you have it in which case add it with the parsley at the end)
- Dried chilli flakes
- A good dob of lemon juice
- Handful of parsley
- About 10 dried cranberries
Begin by preparing the couscous. That can just stand while you cook the veggies. Just do whatever it says on the pack.
The, put your garlic and olive oil in a large frypan. Then turn on a gentle heat and cook until you can start to smell the garlic.
Turn up the heat a little and add the thicker parts of all the veggies you're using to cook first. I ended up adding a bit of water at this stage, to semi-steam.
Then, add the "thinner" parts of the veggies, like, the top of the broccoli and the asparagus tips to cook through. Add salt and pepper, mint flakes and chilli and mix it all together. Let it cook for at least 2 minutes.
Check on the couscous, stir it with a fork. When it's ready, and your veggies are done, add the couscous to your frying pan. Then add the parsley, lemon juice and dried cranberries to dress. Mix it all up, pop on a plate, then eat!
