Mustard braised vegetables with couscous


3 essential Waitrose Carrots, sliced
1 essential Waitrose Parsnip
300g essential Waitrose New Potatoes, diced
1 essential Waitrose Onion, diced
1 vegetable stock cube
1 tsp essential Waitrose Dijon Mustard
2 tbsp fresh thyme leaves
½ x essential WaitrosePointed Spring Cabbage, shredded
150g essential Waitrose Couscous


1. Place the carrots, parsnip, potatoes and onion in a large saucepan. Blend the stock cube with 400ml boiling water and add the mustard and thyme. Pour over the vegetables, cover and simmer for 5 minutes. Add the cabbage and cook for a further 5 minutes until tender.

2. Meanwhile, place the couscous in a bowl and just cover with boiling water. Cover with clingfilm and leave to stand for 5 minutes.

3.Serve the vegetables on the couscous with cooking juices poured over.

  • Total time: Ready in 25 minutes 25 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1217.544kJ
Fat 2.5g
Saturated Fat 0.8g
Carbohydrate 57.2g
Sugars 13.3g
Salt 1.3g

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4 stars

Average user rating Based on 21 ratings

This recipe was first published in Fri Feb 01 11:57:56 GMT 2013.