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This is real fast food. The couscous takes two mins to fluff-up in boiling water. the peas go in frozen and blanch in the heat of the couscous, and if you grow mint in the garden you just go and pick it and throw that in too (if you don’t, or it’s not summer, just use any fresh herbs you can get hold of. Or in summer you can chop mint and freeze it in ice cube trays with olive oil.)
The combination of grains and pulses gives you a complete protein, so this is ideal for vegetarians or vegans (sub vegan feta or chickpeas) looking for a complete set of amino acids in one hit!
This also works with any small cracked grain, such as bulgar wheat.
Other things you could add:
Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.
In a large heatproof bowl cover the couscous to 1.5cm above its level with boiling water and add a good dollop of sea salt and a splash of olive oil. Cover and leave while you do the other stuff.
Now chop the mint and crumble the feta and when the couscous has had its time fluff it with a fork and stir in the other ingredients but keep half the mint back. Taste for seasoning and adjust if necessary, it needs plentyS (I sometimes add a dash of white balsamic vinegar as I like a zing).
Garnish with the rest of the mint.
Peas are part of the pulse/legume family and bring with them that same pulse’y protein and fibre that’s so beneficial to health. But they also have specific phytonutrients – coumestrol and saponins, as well as flavonoids – catechin and epicatechin – that add to the health support that all sorts of plant foods give us. Phytos and polyphenols contribute to inflammation-fighting and immune support in the body. Massively important.
The only thing I like better than talking about food is eating.
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