The Sunday Telegraph - Sunday

COUSCOUS WITH PEPPER, BROCCOLI, CAPERS, PINE NUTS AND ALMONDS

-

After a morning workout, couscous can be your much-needed lunchtime carb. Broccoli, red pepper, capers, sultanas, pine nuts and almonds cap it all off for a perfectly balanced meal.

Serves one INGREDIENT­S

100g couscous 2-3 tbsp olive oil

1 tsp curry powder

10g capers

20g golden sultanas 10g pine nuts, toasted 100g Tenderstem broccoli 20g almonds, toasted and chopped

½ lemon

1 red pepper, diced

METHOD

Place the couscous in a bowl with a pinch of salt. Pour over 100ml boiling water. Add a drizzle of olive oil and leave to absorb for 10 minutes.

Heat two tablespoon­s of olive oil in a frying pan, add the curry powder and cook for one minute, then remove from the heat and allow to cool.

Add the capers, sultanas and pine nuts to the curry oil and mix well.

Heat a little more oil in a pan, add the broccoli and fry for five to six minutes until it is charred.

Sprinkle almonds into the pan with the broccoli, finish with a squeeze of lemon and a pinch of salt.

Fluff up the couscous with a fork. Pour the curry dressing over and mix well. Add the diced pepper, then transfer to a plate and place the charred broccoli and almonds on top.

Recipe from Be the Fittest by Tyrone Brennand (Hardie Grant, £15)

 ??  ??

Newspapers in English

Newspapers from United Kingdom