Red pepper & toasted almond couscous
An easy meat-free meal for summer that works just as well as a packed lunch
Difficulty and servings
Serves 1
Preparation and cooking times
Ready in 10 minutes
Vegetarian
- Toss the cooked couscous with the sliced pepper, the dried apricots and the parsley.
- Sprinkle the almonds over the top and drizzle with the melted butter mixed with harissa. Serve with houmous and flat bread.
Greek salad with lentils
Mix chopped cucumber, tomato and feta with finely sliced shallot and chopped fresh oregano. Heap on top of cooked Puy lentils (tinned are fine) and drizzle with olive oil.
Recipe from olive magazine, August 2009.
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http://www.bbcgoodfood.com/recipes/11742/
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Ingredients
- 2 cups cooked couscous
- 1 red pepper , grilled and sliced
- 4 dried apricots , chopped
- a large bunch parsley , chopped
- flaked almonds , toasted
- a drizzle melted butter , mixed with harissa
- houmous and flat bread to serve
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Homemade houmous with pitta chips
A staple fave for all ages, this is great to keep in the fridge for a standby healthy snack
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Difficulty and servings
Serves 1
Preparation and cooking times
Ready in 10 minutes
Vegetarian
Ingredients
- 2 cups cooked couscous
- 1 red pepper , grilled and sliced
- 4 dried apricots , chopped
- a large bunch parsley , chopped
- flaked almonds , toasted
- a drizzle melted butter , mixed with harissa
- houmous and flat bread to serve
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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07 October 2009
Elaine rated this recipe
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11 May 2011
aspiringamateurchef commented on this recipe
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11 May 2011
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27 May 2012
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