Posted in Recipes

Turmeric & Vegetable Couscous

A very substantial and vibrant vegetable dish, add an easy protein source such as cheese and chicken and your meal will be complete.

I love to take shortcuts in the kitchen and over the past couple of years I’ve been blitzing things like kale, broccoli, cauliflower etc to create a vegetable ‘crumb’ in the food processor and then I quickly ‘cook’ it by placing it in a colander over a large saucepan and then pouring over boiling hot water from the kettle, squishing out the excess moisture with a spatula and that’s it, veg is ready!

Turmeric & Vegetable Couscous:

You will need / Ingredients:
Knob Butter
250g couscous
1 tsp turmeric
300ml hot stock (vegetable or chicken made up from a cube is fine)
Handful cranberries (optional)
Juice of 1 lemon
Handful pumpkin seeds
6 sweet baby peppers or 1 red pepper
1 cucumber
2 spring onion
1 head broccoli

Method:
Melt the butter in a medium sized saucepan
Stir in the turmeric and the couscous and cranberries with a wooden spoon – turn off the heat
Pour in the hot stock, cover the saucepan with a lid and set aside for the couscous to absorb the liquid for 5 minutes
Toast the pumpkin seeds in a hot dry frying pan for a minute until they start to change colour, set aside
Chop the sweet baby peppers into bite-size pieces.
Cut the cucumber in half, length-ways – scrape out the wet pulp and seeds with a spoon and then cube the cucumber
Chop up the spring onion
Blitz the head of broccoli using a food processor to a crumb-like texture, then place in a colander over a saucepan, pour over boiling water from the kettle, then press the excess moisture through the colander.
Use a fork to fluff up the couscous and pour in the lemon juice and mix it through
Place the couscous in a large serving dish with the broccoli and combine with the broccoli crumb, top with the chopped peppers, cucumber, spring onion and pumpkin seeds and mix well.
Ready to serve!

I would eat this with some oven baked chicken pieces simply roasted, skin on with a drizzle of oil and a sprinkle of paprika.
Leftovers make for a delicious lunch.
xx Sheila

Author:

Irish food & travel blogger & mother to six children, author of 'Gimme the Recipe' published by Mercier Press in 2012 and 'Enjoy' published by Mercier Press in 2016. Work in admin of our Food Safety Consultancy business - Industrial Management Systems with my husband Denis.