VEGGIE GOOD INDEED!
Serves 2-3
Serves 2-3
Mixed Vegetable and Premium Cous Cous
Ingredients
- 15g (˝ oz) 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
Method
Melt the butter in a medium sized saucepan then add the chopped vegetables, sauté for 5 minutes or until vegetables are tender.
Dissolve the ˝ stock cube in the boiling water.
Add Ainsley Harriott Premium 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.
1-2 minutes, separating the grains with a fork.
Season to taste before serving.
SERVING SUGGESTION: Accompaniment to Lamb Cutlets.
