This is a delicious one pot recipe for Couscous that I got from the Food and Drink Magazine, recipe by Lucy Waverman.
It's a wonderful blend of flavours that my family really enjoys, I hope you do too!
You can use vegetable stock if you'd like this recipe to be vegetarian. :)
This recipe is another Lucy Waverman recipe from Food and Drink Magazine.
She says "It's good luck to have 7 vegetables in a CousCous Dish".
Hmmm....maybe coriander is the 7th veggie?
So I guess this will be a lucky recipe, enjoy! ;)
Use vegetable stock to make this a vegetarian dish.
Choose whatever blue cheese you prefer but make sure it is slightly creamy. The broiling softens the cheese and brings the two flavours together.
Created by Jennifer McLagan and Heather Trim for Food and Drink.
By Jennifer Mackenzie of Food and Drink, who says: The sunny summer flavours of roasted peppers and juicy peaches give new life to this favourite appetizer. Try the bruschetta mixture on grilled fish or chicken, too. Assemble just before serving for the best texture or, serve the toasts on a platter with the topping in a bowl and allow guests to build their own.
An intriguing dish to serve either as a first course or as a vegetarian main. This bold red sauce will add texture and flavour to the mushrooms. If king oyster mushrooms are not available, use a mixture of mushrooms that you like. Using anchovies as flavouring is an integral part of Spanish cooking.
from Food and Drink Magazine, Lucy Waverman.
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