Speedy veggie week: Recipe for Monday lunch

Spiced couscous salad with toasted pine nuts

  • Rating: 5 stars
  • Takes: 10 mins to prepare and 10 mins to cook
  • Serves: 4

Ingredients

  • 2tbsp olive oil
  • 1 large onion, finely chopped
  • 1tsp hot smoked paprika
  • 1 tsp ground cumin
  • 1tsp ground coriander
  • 375ml chicken stock made from concentrate
  • 200g uncooked cous cous
  • 300g pack of cherry tomatoes, halved or quartered depending on size
  • 4 spring onions, chopped
  • juice of half a lemon
  • 2tbsp toasted pine nuts

Each serving contains 254 calories, 6.4g sugar, 11.7g fat, 1.4g saturates and 0.9g salt.

Method

  1. Heat one tablespoon of the oil in a saucepan gently fry the onion for about 5 minutes until translucent , stir in the spices and cook for a minute. Add the stock and bring to the boil, remove from the heat and stir in the couscous, allow to stand for about 5 minutes until the stock is absorbed.
  2. Fluff up with a fork then add the other tablespoon of oil and all the remaining ingredients, season to taste with sea salt and black pepper.

Tip

To toast pine nuts simply fry on a medium heat in a pan, shaking occasionally. Remove the seeds when they darken and become fragrant.

 

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