This is quick, contains lovely fresh plant foods, packed full of goodness and is quite frankly delicious. We have only added broccoli to this but you can include a lot more veg if you wish.
The broccoli is very lightly cooked and as the water is reused, any nutrients lost to the water are returned via the stock. Nothing is wasted.
The combo in this recipe also makes it a good source of fibre. The fruit, especially seasonal berries are packed full of lovely phytonutrients. That’s why we think it’s a healthy eating recipe!
Prep time: 10 minutes
Cooking time: 5 minutes
Standing time: Around 5 minutes.You will need: 2 bowls, saucepan Ingredients
Serves 2
- 160 gms Cous cous
- 250 mls vegetable stock
- 150 gm Mixed Berries, well washed. You can use frozen make sure they are defrosted and at room temperature.
- Fresh Mint, a good handful, around 10 gms, finely chopped
- 3 cloves Garlic, crushed
- 150 gms Tenderstem Broccoli, trimmed and chopped into thirds.
Method
- Assemble everything you need before you start.
- Put 400 ml of water on to boil in a saucepan big enough to hold the broccoli.
- When the water is boiling, add the cut broccoli and cook for 3 mins.
- Remove the broccoli and keep warm.
- Use the water to make up 250 mls of vegetable stock.
- Put the cous cous in a large bowl.
- Add the stock to the cous cous and leave to stand for 5 minutes
- Meanwhile mix the chopped mint and crushed garlic in a large bowl and put to one side.
- When the cous cous is ready fork it over well to separate then stir in the mint and garlic.
- Add the warm broccoli and gently stir in the fruit.
Serve warm straight away or cool to serve later.