Couscous with six vegetables
Heat the oil in a large pan over a medium heat. Add the onions and cook for 5 min until golden. Add the tomatoes, stock, chilli flakes, sultanas and carrots. Bring to the boil, then reduce the heat and simmer, covered, for 10 min. Meanwhile, put the broad beans in a bowl, cover with boiling water, then stand for 1 min. Drain, then rinse under cold running water. Peel off the outer skin and discard. Set the beans aside. Put the couscous in a medium bowl and mix with the lemon zest and juice. Pour over 430ml boiling water, cover and leave for 2–3 min until the water is completely absorbed. Fluff with a fork, then stir through the parsley. Add the cabbage, courgettes, chickpeas and broad beans to the pan with the tomato mixture and cook for a further 5 min. 5 Top the couscous with the veg mixture, garnish with extra parsley, then serve with the yogurt to spoon over.
Ingredients

300g rigatoni,Cooking oil spray,250g closed-cup mushrooms, sliced,400g roasted or poached skinless chicken, shredded,80g baby spinach leaves,Juice of 1 lemon,1tbsp olive oil

Direction

Cook the pasta according to the pack instructions.,Meanwhile, spray a large non-stick frying pan with a little oil and heat on medium-high. Cook the mushrooms for 5 min or until golden and the liquid evaporates.,Drain the pasta and season with ground black pepper, then toss with the mushrooms and the remaining ingredients. Serve sprinkled with more ground black pepper.

Nutrition per serving
Calories
359g
Protein
0
Fat
17g
Saturates
0
Fibre
0
Suger
15g
Salt
0
Calcium
0
Carbs
0
Iron
0
Vegitable
0
Gluten
10g
Dairy
5g
Fruit
0
VitAMin
0
Antioxidants
0
Total Review: 1
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