Cooking Time: 20 minutes
Quantity: 4 Servings
(I didn't have any green beans the day I took the photo, so put chickpeas in instead. Also good.)
Also nice with cubes of taifun tofu.
1 onion, finely chopped
1 carrot, sliced
1 red pepper, sliced
1 courgette, sliced
100g (4 oz) french beans, sliced
1tbsp chopped coriander or parsley
300ml (1/2 pint) vegetable stock
175g (7 oz) couscous
Salt and pepper
1) Heat oil in a pan and add onion and carrot. Cook for about 10 minutes until softened then add the other vegetables. Cook for a few minutes, then add the stock and cook for another 10 minutes.
2) Meanwhile cook the couscous (I usually pour boiling water over it, add a bit of olive oil and then just leave it to absorb the water).
3) Put couscous on plates and ladle vegetable mixture over the top.
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.