Provencal Vegetables with couscous

Provencal Vegetables with couscous

Serves 4

Full Choice 4 pts per serving

No Count 1½pt per serving

220g couscous (11 pts)

pinch saffron

½ tsp each ground cumin, coriander, salt

1 tbsp dried herbes de provence

2 tsp harrissa paste (½pt)

2 tbsp lemon juice

300ml hot veg stock

1 broccoli, cut into florets

1 aubergine diced

3 red or yellow peppers, chopped

2 courgettes, sliced

12 cherry tomatoes

8 spring onions, sliced

50g pinenuts (5½pts)

Mix couscous with saffron, cumin, coriander, cinnamon, salt, herbs, harissa, lemon juice and stock.  Cover and set aside.

Blanch the broccoli in boiling water for 5 mins. Drain and set aside.

Fry the aubergine in a non-stick pan, sprayed with frylight, until soft and slightly blackened, then add tomatoes and broccoli and cook for a further 5 mins.

Mix the cooked veg into the couscous with the spring onion and pinenuts.

Serve hot or cold.