Vegetable and couscous comfort in a pan

Couscous is a must-must. Also add to the pan some delicious vibrant vegetables, pools of delicious melting cheese, and a lot of love in cooking, and you’re left with a pan full of unambiguous delight that’s tasty beyond belief. Say goodbye to the cold and wet winter drizzle, and say hello to the ultimate food of comfort; wonderful couscous served straight from the pan. Grab a fork and dig in within 30 minutes of beginning to cook, fresh from the pan. It’s low stress, low hassle quick and simple cooking with tremendous results. Did I mention you can eat straight from the pan?

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Preparation time:

5 minutes

Cooking time:

20-25 minutes

Makes:

1 large dish or 2 smaller dishes

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You will need…

❄️ 1 medium onion

❄️ 1 garlic clove

❄️ Handful of baby plum tomatoes

❄️ Handful broccoli florets

❄️ Handful cauliflower florets

❄️ 80g wholemeal couscous

❄️ 150ml boiling water

❄️ Large handful shredded kale

❄️ 1 medium potato

❄️ 45g vegan cheese

❄️ 1 vegetable stock cube

❄️ Drizzle of olive oil

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How to make:

1) In a large frying pan and on medium heat, warm up a drizzle of olive oil. Dice an onion and finely chop a garlic clove and add to the pan; stir occasionally and let them cook for around 5 minutes until they start to brown.

2) After the 5 minutes, add the plum tomatoes either cut in halves or whole, along with the broccoli and cauliflower.

3) While you wait for them to cook, boil the kettle and add 150ml of the water to a jug. To the same jug, add 80g of wholemeal couscous and allow to stand and absorb for at least 5 minutes, set aside.

4) Meanwhile, scrub and wash a medium potato, stab, and microwave for 3 minutes.

5) In between microwaving the potato, fluff up the (cooked) couscous with a fork and add to the frying pan, mix in well with a wooden spoon, adding a little more boiling water directly to the pan if necessary (to avoid sticking). Along with the couscous, add in a large handful of washed shredded kale with 1 vegetable stock cube, stir in and stir continually.

6) After the potato’s had 3 minutes, turn it over and cook for a further 3 minutes until soft (stab with a knife to test this).

7) Take the pan off the heat, chop the potato over the couscous, add broken pieces of cheese and serve on plates or straight from the pan for an all-out rustic finish.

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Couscous with sweet red peppers and goat’s cheese (and half a solitary green bell pepper)
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