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IMG_2170

Ingredients:
2 oz couscous
100 ml boiling water
4-6 tablespoons olive oil
1/2 cloves of garlic, chopped
12 thin slices of courgette
half a red pepper, de-seeded and chopped
half an onion, chopped
4 or 5 mushrooms, sliced
200 gram jar of chickpeas
3-4 teaspoons of pesto sauce

What to do:
Pour the boiling water over the couscous in a bowl, cover with a plate and set aside.

Empty the jar of chickpeas into a colander and rinse well.

Heat olive oil in a medium-sized deep pan and when hot, chuck in all the veg (but not the chickpeas).
Reduce heat to medium and fry for about 3-4 minutes, stirring all the time.
Remove from heat.
Stir in the chickpeas, mix well.

Uncover the couscous and fluff up with a fork. Add to pan.
Add pesto to taste…I like a lot so I go for 4 teaspoons.
Lick pesto sauce off teaspoon.
Mix everything together and return to low heat.
Add any extra seasoning you might fancy. I usually go for black pepper and a small dash of cayenne pepper, but have been known to fling in a bit of curry powder too when I’m feeling all adventurous.

Tip:

Depending on your appetite, this should be enough for two servings. I tend to simply eat it in a dish on its own as it is so full of flavour, I don’t think it needs anything else. That said, it would be nice with salad or crusty bread. It’s equally deleesh the next day served cold!

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