| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | 2 | Servings | ||
INGREDIENTS
| 225 | Hot vegetable stock, in | |
| pan | ||
| 125 | g | Bulghar wheat |
| 1 | Courgette | |
| 1 | Red pepper | |
| 1 | Field mushrooms | |
| 2 | Marinated artichoke quarters | |
| 3 | T | Olive oil |
| 1 | Lime | |
| 1 | pn | Caster sugar |
| 1 | Garlic clove | |
| 1 | Bunch fresh parsley and mint | |
| 100 | g | Feta cheese |
| 1 | Salad onion | |
| Salt and pepper | ||
| 1 | T | Harissa paste |
| Juice 1 lime | ||
| 1 | T | Olive oil |
INSTRUCTIONS
Add the cous-cous to the pan of hot stock, turn off the heat and set aside for the grains to absorb the liquid. Preheat the griddle pan. 2 Slice the courgette, red pepper and field mushroom and brush with a little oil. Season and cook the the peppers in a griddle pan for two minutes or so on each side until tender and charred. 3 Add the rest of the vegetables and cook for a further two minutes. Place the remaining olive oil in a large bowl and squeeze in the lime juice. Stir in the caster sugar, salt and pepper. 4 Crush in the garlic. Finely chop the mint and parsley (leaving a few sprigs aside for the garnish) and stir into the dressing. 5 As the vegetables are cooked, add them to the bowl of dressing with the artichokes and griddle the remainder. Finely dice the feta and thinly slice the salad onions. 6 Stir into the cous-cous and check the seasoning. Spoon onto two serving plates and arrange the vegetables on top. 7 Mix the harissa paste with the lime juice and olive oil and dizzle over the vegetables. Garnish with herbs and serve warm. 8 For the Bulghar Wheat and Chargrilled Chicken Salad variation: Replace the cous-cous with bulghur wheat and cook in the same way in 300ml/ 1/2 pint stock. 9 Chargrill two chicken breasts for five minutes each side, until tender and cooked through. 10 Stir the feta and salad onions into the couscous and spoon onto serving plates. Place the chicken on top and finish the dish as before. Converted by MC_Buster. Per serving: 413 Calories (kcal); 38g Total Fat; (79% calories from fat); 9g Protein; 13g Carbohydrate; 45mg Cholesterol; 563mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 534
Calories From Fat: 337
Total Fat: 38.3g
Cholesterol: 44.5mg
Sodium: 766.8mg
Potassium: 1068.3mg
Carbohydrates: 39g
Fiber: 14.2g
Sugar: 8.2g
Protein: 16.1g