Recipe - Autumn Couscous
For the love of Couscous.
I've been unwell this past week. To avoid Archer catching the bug, my amazing sister has been kindly staying with us and taking care of him. It's been hard for me as I didn't hold him for 3 days, which felt so weird when I hold him many times every day.
She has also been making sure I am looking after myself so I get better. I've had a pumpkin sitting on my kitchen counter for a week and kept pushing it aside not being able to decide what to do with it. My sister suggested that we make a couscous using the pumpkin. Using some inspo from Queer Eye's Antoni, we made a tasty Autumn Couscous that's good for you, tasty and vegan!
Pumpkin and Brussel Sprout Couscous
Serves 4
Ingredients
250g Couscous
1 Red Onion sliced
1 Green Capsicum (Pepper) chopped
1 cup of chopped Cucumber
10 brussel sprouts cut in half
Quarter of a Pumpkin
handful of chopped Walnuts
Vegan Chicken Stock
one cup of fresh Spinach
1 tsp Crushed Garlic
Olive Oil
Balsamic Vinegar
Thyme
Salt and Pepper
Method
Heat the oven to 180 degrees. Chop the pumpkin into small chunks (about the size of a brussel sprout). Put the pumpkin into a baking dish, drizzle olive oil, thyme, salt, pepper and a teaspoon of balsamic vinegar. Mix together and pop in the oven for about 20 minutes or until golden.
Heat the garlic and some olive oil in a frypan, once hot add the brussels and red onion. Allow to get golden brown, and then lower the heat and occasionally stir so they don't burn.
While the brussels and onion cook, start prepping the couscous. To get a great flavour in the couscous we cooked the couscous in vegan chicken stock rather than just water. So do this using the water to couscous ratio on you couscous pack. Remember to fork the couscous so it stays light and fluffy (we made the mistake of letting it sit a bit and it got a bit lumpy 😥 ). Taste the Couscous and make sure you're happy with the flavour. We found it needed just a bit more salt.
Once the couscous is done, mix in the capsicum, spinach, walnuts, cucumber, pumpkin, brussels and onion. And voila! You have a delicious Autumn couscous.
Play around with the ingredients to ones your family might prefer. We used the above ingredients as they were what was left in our pantry and needed to be eaten. The method Antoni from Queer Eye suggested on the show to cook brussel sprouts is amazing. I have always loved sprouts, but this is a great way to get those that aren't a fan to eat them. If you have really fussy family members, chop the brussels into smaller pieces so they can't see them as easily!
Couscous is a great way to use vegetables that need eating and giving your family a healthy meal.
Enjoy!
Mrs R x
I've been unwell this past week. To avoid Archer catching the bug, my amazing sister has been kindly staying with us and taking care of him. It's been hard for me as I didn't hold him for 3 days, which felt so weird when I hold him many times every day.
She has also been making sure I am looking after myself so I get better. I've had a pumpkin sitting on my kitchen counter for a week and kept pushing it aside not being able to decide what to do with it. My sister suggested that we make a couscous using the pumpkin. Using some inspo from Queer Eye's Antoni, we made a tasty Autumn Couscous that's good for you, tasty and vegan!
Pumpkin and Brussel Sprout Couscous
Serves 4
Ingredients
250g Couscous
1 Red Onion sliced
1 Green Capsicum (Pepper) chopped
1 cup of chopped Cucumber
10 brussel sprouts cut in half
Quarter of a Pumpkin
handful of chopped Walnuts
Vegan Chicken Stock
one cup of fresh Spinach
1 tsp Crushed Garlic
Olive Oil
Balsamic Vinegar
Thyme
Salt and Pepper
Method
Heat the oven to 180 degrees. Chop the pumpkin into small chunks (about the size of a brussel sprout). Put the pumpkin into a baking dish, drizzle olive oil, thyme, salt, pepper and a teaspoon of balsamic vinegar. Mix together and pop in the oven for about 20 minutes or until golden.
Heat the garlic and some olive oil in a frypan, once hot add the brussels and red onion. Allow to get golden brown, and then lower the heat and occasionally stir so they don't burn.
While the brussels and onion cook, start prepping the couscous. To get a great flavour in the couscous we cooked the couscous in vegan chicken stock rather than just water. So do this using the water to couscous ratio on you couscous pack. Remember to fork the couscous so it stays light and fluffy (we made the mistake of letting it sit a bit and it got a bit lumpy 😥 ). Taste the Couscous and make sure you're happy with the flavour. We found it needed just a bit more salt.
Once the couscous is done, mix in the capsicum, spinach, walnuts, cucumber, pumpkin, brussels and onion. And voila! You have a delicious Autumn couscous.
Play around with the ingredients to ones your family might prefer. We used the above ingredients as they were what was left in our pantry and needed to be eaten. The method Antoni from Queer Eye suggested on the show to cook brussel sprouts is amazing. I have always loved sprouts, but this is a great way to get those that aren't a fan to eat them. If you have really fussy family members, chop the brussels into smaller pieces so they can't see them as easily!
Couscous is a great way to use vegetables that need eating and giving your family a healthy meal.
Enjoy!
Mrs R x
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