Colourful – Tasty – Quick – Easy
Ingredients
- ½ cup Couscous
- ½ cup vegetable or chicken stock
- ½ teaspoon Vegeta
- 1 tablespoon olive oil
- salt and pepper
- 1 green shallot, sliced
- 1 tablespoon chopped onion
- ½ teaspoon minced garlic
- 1 tablespoon sliced red capsicum
- 4 green beans, sliced
- 2 tablespoons grated carrot
- 1 egg, beaten
Method
- Place stock and Vegeta in a small saucepan and bring to the boil
- Place the couscous in a medium bowl and cover with the boiling stock
- Heat ½ tablespoon of oil in a small fry pan over medium-high heat. Add onion, garlic and capsicum and cook for 2 minutes. Remove from pan and wipe pan clean
- Heat remaining oil in the pan and cook the egg, swirl the pan to cover the base with the egg.
- Remove the egg when cooked, roll up and cut into thin slices
- Add the remaining ingredients to the pan and pan fry till just cooked but still crisp
- Return the onion, garlic and capsicum to the pan and stir
- Loosen the couscous with a fork to remove any lumps
- Fold the vegetables through couscous and serve as a side or as a light meal
Note: This dish can be made ahead and reheated when ready
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