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Mustard braised vegetables with couscous
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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.
Typical values per serving:
This recipe was first published in February 2013.