22 March 2011

Couscous and Sauted vegetables

500g couscous

2 carrots

1 leek

1 onion

1 lemon

1 green pepper

1L water

25g butter

20ml oil

2 mixing bowls

1 chef’s knife

1 green cutting board

1 sauce pan

1 stock pot

1 wooden spoon

1 sieve

1 measuring jug

1 paring knife

1 zester

1 dinner plate

Mice on place the equipment and utensils clean and peel all vegetables and set off cuts aside

Put vegetable off cuts into stockpot (not green pepper), add the water and allow to boil.

Demi the stock and strain into another pot

Brunoise the onions, green peppers, carrots and leeks. Put into mixing bowl, set aside

Reboil stock, add the couscous, and stir continuously for 2min – 3min until fluffy

Remove from the pot and fold couscous into mixed sauted vegetables

Zest the lemons, add the juice and zest into the couscous and mixed vegetables

Serve on a dinner plate, spice and season to taste