Rainbow Vegetable "Couscous" Recipe
Photo: Amber Locke
Making a mixed-vegetable "couscous" is a delicious way of using up any vegetables you have in the fridge, and it makes a healthy, low-carb alternative to traditional couscous.
Serves 2 to 4
2 to 3 bell peppers (red, orange or yellow)
1 large sweet potato, peeled
5 1/2 ounces baby corn
3 to 4 kale leaves
2 raw red or candy cane beets, scrubbed or peeled
2 large carrots, scrubbed or peeled
1/2 small red cabbage
1/2 head broccoli
1 small bunch of radishes, trimmed
Dressing of choice, optional
Directions
Prepare the vegetables as needed, then chop them into coarse chunks. Blitz the vegetables individually in a food processor to a fine, grainy texture. Be careful not to overprocess them or they will go mushy, and place the bell peppers on paper towels to absorb any excess moisture.
Tip all the blitzed vegetables into a large bowl and mix gently together with your hands, or a large spoon, to combine. Serve with, or without, a dressing of your choice.
From Nourish: Vibrant Salads to Relish & Refresh (Mitchell Beazley) by Amber Locke.
Serves 2 to 4
Ingredients
Directions
Prepare the vegetables as needed, then chop them into coarse chunks. Blitz the vegetables individually in a food processor to a fine, grainy texture. Be careful not to overprocess them or they will go mushy, and place the bell peppers on paper towels to absorb any excess moisture.
Tip all the blitzed vegetables into a large bowl and mix gently together with your hands, or a large spoon, to combine. Serve with, or without, a dressing of your choice.
From Nourish: Vibrant Salads to Relish & Refresh (Mitchell Beazley) by Amber Locke.
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