Monday, 4 May 2015


Serves 6 - 5 smartpoints per serve
33 smartpoints in total

150g cherry tomatoes, quartered (0sp)
1 large carrot, grated (0sp)
1 red capsicum, diced small (0sp)
1 red onion, thinly sliced (0sp)
1 tsp minced garlic (0sp)
1 tsp cumin (0sp)
1/4 tsp cinnamon (0sp)
1/4 tsp turmeric (0sp)
50g currants (8sp)
1 cup hot chicken stock (1sp)
1 cup couscous (18sp)
30g toasted almonds (5sp)
1 tbsp lemon juice (0sp)
Olive oil spray (1sp)
Handful of chopped fresh parsley or coriander (optional) 

In a large nonstick frypan fry onion with a light spray of olive oil until onions are almost soft.   Add capsicum, carrot and currants and cook for a further 2 minutes.   Stir in garlic and spices and cook for a further 1 minute.  Add couscous and stir through then add hot chicken stock and stir through. Cover with lid and take off heat.  Let stand for 5 minutes.    Stir in cherry tomatoes, almonds, lemon juice and parsley (if using) and season with salt and pepper to taste.

I love to serve this dish with roast pumpkin pieces and grilled lamb (as pictured above). I usually add the parsley/coriander but on this occasion forgot to buy it.

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