Summer vegetable couscous
Prepare some couscous in the usual way - for more flavour, add olive oil and a stock cube with the water. Halve, core and slice up a bulb of fennel and then blanch with broad beans and frozen peas for 2-3 minutes. Meanwhile prepare a dressing of lemon zest and juice, olive oil, Dijon or wholegrain mustard, honey and seasoning - plenty of lemon juice, mustard and honey is good. Add chopped salad onion (and chives if you have them) to the dressing. Fold the veg into the warm couscous, together with the dressing, fork through and serve immediately.
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