Who has leftover Christmas vegetables to use up? We always tend to have leftover braised red cabbage and roasted parsnips, carrots and sprouts. What about you? What are your most common festive leftovers? And what are you favourite ways to use them up? This year we are making a very quick and easy cous cous salad with our leftovers. The sweet and warm spices in the braised red cabbage go perfectly with cous cous. We eat this as a simple lunch topped with salty olives or feta. But it is also nice as a side to a jammy tomato, onion and chickpea stew. This recipe is very flexible, so please take the amounts and ingredients suggested below as a rough guide and just use up what you have. If you have any uncooked cabbage or carrots around still, try shredding and adding them raw for extra crunch and much needed freshness. Share your best leftover ideas in the comments.
Ingredients (serves 4 or 8 as sides)
1 mug (250ml volume) cous cous
1 tbsp vegetable bouillon powder
1 mug (250ml) hot liquid (try the juice of a clementine topped up with just-boiled water from the kettle)
a handful of almonds (or any nuts or seeds), chopped
leftover braised red cabbage, roasted carrots, parsnips and sprouts
optional feta, olives or chickpeas to serve
In a heatproof bowl, stir the cous cous with the bouillon powder. Then pour in the hot water and clementine juice, give it another quick stir and place a plate over the bowl to let the cous cous soak up all the liquid.
Meanwhile chop the nuts and gather your festive leftovers.
Fluff up the cous cous with a fork then stir through the vegetables and nuts. Enjoy as it is or serve with feta, olives or chickpeas for extra oomph!
This is our new favourite way to serve barbecued vegetables right now. It’s quick and simple but so so delicious! Serve as a meal in it’s own right or as a side to your usual barbecued things and salads.
Did you know that we stock organic cous cous (and many more dry goods) in clever compostable bags? When you empty your cous cous into a storage jar, pop the bag into your home compost or your council compost bin and it will break down in 12 weeks. We have loads more than just fruit and vegetables on our website for you, and we deliver to every address in Ireland and Northern Ireland. Don’t forget to stay hydrated and find shade over this heatwave lovely people!
Ingredients (serves 6)
For the cous cous:
1 mug of cous cous
1 tin chickpeas, drained
1 tsp each: salt, pepper, ground cumin, smoked paprika, garlic granules (or season to your own taste)
the juice of 1/2 a lemon
2 tbsp olive oil
1 & 1/4 mugs boiling water
For the barbecued vegetables:
2 red peppers
1 fresh chilli
10 cherry tomatoes
2 tbsp olive oil
salt and pepper to taste
Light the barbecue and prepare the vegetables for grilling. Cut the courgette into large chunks and the peppers in half and remove stems and seeds. Cut the onions in half and remove the skin. Keep the tomatoes and chilli whole. Place the vegetables in a bowl, drizzle with the oil and sprinkle with salt and pepper. Keep aside in the bowl until the barbecue coals are ready.
Meanwhile prepare the cous cous. Measure the cous cous into a large, heat proof salad bowl. Add the chickpeas, seasoning, lemon juice and olive oil. Add the just-boiled water and stir to combine then place a large plate over the bowl and let the cous cous absorb the water for 5 minutes.
Remove the plate and fluff up the cous cous with a fork. The barbecue coals should be ready to get grilling now.
Cook the vegetables on the barbecue until they are beautifully blackened and soft. As they become ready, use tongs and place them back into the bowl. When they are all cooked through, smokey and delicious, tip onto a large chopping board and chop into bite sized pieces. Scrape the barbecued vegetables, along with all their juices into the bowl of cous cous and stir.
Serve with salad and sauces or with your other usual barbecue items. Enjoy!