I saw the bag of giant couscous in Aldi and couldn’t resist! This recipe is similar to making a savoury rice and I’ve made the most of the veg that’s available right now. It would work just as well with a whole host of other veg too!
1 large onion
3 cloves of garlic
1 red pepper
4 or 5 baby sweetcorns
175g giant couscous
350ml vegetable or chicken stock
2 bunches of asparagus
Dice the onions, finely chop the garlic, slice the mushrooms, cut the baby sweetcorn into 1-2cm pieces, cube the pepper.
In a deep frying pan heat a little oil (I’m using rapeseed)
Add the onions and cook on a medium-low heat for 5mins to soften
Add the garlic, mushrooms, pepper and baby sweetcorn and continue to cook for another 5mins
Add the stock to the pan and bring to a boil
Add the couscous, stir through, bring it back to the boil and then reduce to a simmer
Cover and leave it simmering on a low heat for 5mins
Meanwhile- cut the thicker, woody ends off the asparagus then chop the remaining part into 2 inch pieces
Add the asparagus to the pan
Cover and simmer for another 4mins unti the liquid is absorbed and the asparagus is softened.