SERVES 4
PREPARATION 10 MINS
COOKING 7 MINS
200g (6½oz) couscous
30g (1oz) sultanas
3tbsp olive oil
75g (2½oz) pine kernels
2 cloves garlic, crushed
2 medium courgettes, thinly sliced
1 green pepper, diced
6 spring onions, sliced diagonally
1 long red chilli, finely chopped
1tsp ground cumin
2tbsp chopped flat leaf parsley
1tbsp chopped basil
1. Place the couscous and sultanas in a large heatproof bowl. Pour over 400ml (13fl oz) of boiling water, cover tightly with clingfilm and
leave the bowl somewhere warm for 8-10 minutes.
2. Meanwhile, heat the oil in a large frying pan over a moderate heat. When the oil is hot, add the pine kernels and cook, stirring, until golden. Add the garlic, courgettes, pepper, spring onions, chilli and cumin and cook, stirring, for 5-7 minutes or until the vegetables are just tender. Stir through the parsley and basil, then transfer the mixture to the couscous and stir through, tossing well to fluff up the couscous. Season to taste with salt and freshly ground black pepper.
TIP
This is great as a meal on
its own and also makes a delicious accompaniment to roast meat, chicken or fish.
You can add peppers, fried aubergines or grilled asparagus to the couscous as a variation.