Ingredients
-
1l vegetable stock
-
500g couscous
-
1 diced red onion
-
2 cloves of diced garlic
-
1 diced zucchini
-
1 diced mini squash
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1 diced red capsicum
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150ml extra virgin olive oil
-
salt
-
pepper
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1 quartered cherry tomatoes
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1 tsp smoked paprika powder
-
1 tsp ground cardamom
-
2 tsp chopped fresh coriander
-
2 tsp chopped fresh mint
-
50g roasted almonds
-
3 lemonsJuice only
-
fresh mint leaves
Directions
Fresh market vegetables, couscous, coriander, lemon, basil and extra virgin olive oil.
Ingredients
| 1l vegetable stock | |
| 500g couscous | |
| 1 diced red onion | |
| 2 cloves of diced garlic | |
| 1 diced zucchini | |
| 1 diced mini squash | |
| 1 diced red capsicum | |
| 150ml extra virgin olive oil | |
| salt | |
| pepper | |
| 1 quartered cherry tomatoes | |
| 1 tsp smoked paprika powder | |
| 1 tsp ground cardamom | |
| 2 tsp chopped fresh coriander | |
| 2 tsp chopped fresh mint | |
| 50g roasted almonds | |
| 3 lemons | |
| fresh mint leaves |
Steps
|
1
|
Place the vegetable stock in the microwave oven and heat on MICRO POWER high until the temperature reaches to about 80-90°C. Pour the hot vegetable stock onto the couscous. Cover with a lid or aluminium foil, and set aside for 10 minutes. |
|
2
|
Combine onions and garlic, zucchini, squash and red capsicum in a microwave-safe container. Drizzle with olive oil and season with salt and pepper. Mix well and cook on MICRO POWER high for 5 minutes or until soft but not mushy. Stir the vegetable mixture after every 1-2 minutes for even cooking. |
|
3
|
Add the vegetable mix and cherry tomatoes to the couscous, then season with salt and pepper. Add the smoked paprika powder, cardamom, coriander, mint, roasted almonds, juice of 3 lemons and extra virgin olive oil. Mix well. |
|
4
|
Transfer to a serving platter and garnish with fresh mint leaves. |
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