Steamed Vegetable Couscous

Steamed Vegetable Couscous

Serves 4

Points plan: 3 pts per serving

Core recipe

225 g dried couscous
1 large onion(s), chopped
1 clove garlic, sliced or crushed
200 g canned tomatoes
2 medium carrot(s), sliced
1 medium portion turnip(s), cut into bite-sized chunks
1 medium courgette, sliced
1 portion fresh green or red chilli(s), de-seeded and cut into thin rings (optional)
2 teaspoon cinnamon, ground
1 portion stock cube, vegetable, made up to 150ml with boiling water
1/2 teaspoon pepper, freshly ground
1 pinch salt

1.	Put the couscous in a basin and add enough cold water to cover it by 2.5cm. Leave to stand for 2-3 minutes. Alternatively, follow the pack instructions.
2.	Drain and place in a steamer or colander lined with a clean tea towel.
3.	Put all remaining ingredients, except the seasoning, in a pan and bring to the boil. Turn down to a simmer.
4.	Steam the couscous, covered, over the simmering vegetables, for 25 minutes.
5.	Fork through the couscous and put it on a warmed plate or plates. Season the vegetables and spoon them over the top