Bethany's Vegan Kitchen

This consists of curried couscous, red onion and chickpeas, serve hot or cold, as a side or main. Ideal if you’re after some super quick and simple plant based food. You can whip this up in 15 minutes, making it a perfect midweek meal. Alternatively, make a batch and pop it in the fridge for lunches in the week. You can control the spice level to suit your needs, use mild curry powder for people that don’t like spice, or something hotter for those that do.

Yield; Four to six servings (364kcal-243kcal per serving) Cook time; 15 minutes

You’ll need;

1. One tablespoon of non-dairy margarine
2. One red onion, thinly sliced
3. Two tablespoons of curry powder & one tablespoon of tandoori powder (use whichever strength you prefer)
4. 250g/9oz couscous
5. 400ml hot vegetable stock
6. One 400g/14oz tin of chickpeas, drained and thoroughly rinsed

Method;

• Heat the margarine in a large frying pan over a medium heat. Once melted, add the onion and cover with a lid. Allow to cook for ten minutes, stirring occasionally
• Next add the curry powder, mix well to combine. Cook for two minutes
• Finally, add the couscous, stock and chickpeas. Cover with a lid, turn the heat right down to low, and allow to cook for four or five minutes
• After four or five minutes has elapsed, remove the lid, fluff up the couscous with a fork, then serve

Note; This size batch would make enough for four larger sized main portions, or six smaller lunch portions