All Recipes

Giant Cous Cous with Loaded Greens

Freezable
4
£1.15 Per Portion
15M

Ingredients

  • 3 leeks (£0.95)⁠
  • 250g asparagus (£1.45)⁠
  • 4 handfuls of peas (£0.62)⁠
  • 150g giant cous cous (£1.10)⁠ Sains
  • Bunch of parsley (£0.48)⁠

Cupboard Essentials

  • 1 tbsp of olive oil/coconut oil
  • 1 tsp garlic granules⁠
  • 1 tsp mixed herbs⁠
  • 1 vegetable stock cube⁠
  • Red pepper flakes
  • Salt

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Sorry you have to be a member to view this

Join now for £1 a week!

  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
  • Save money & reduce time meal planning with our shopping cart feature
  • Access all your favourite recipes & step by step videos in your personal dashboard
Learn More

Sorry you have to be a member to view this

Join now for £1 a week!

  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
  • Save money & reduce time meal planning with our shopping cart feature
  • Access all your favourite recipes & step by step videos in your personal dashboard
Learn More

Method

1. Start by slicing the leeks lengthways before washing them. This helps to get the dirt out between the layers. ⁠

2. Chop the leeks into thin strands and the asparagus into bitesize pieces, removing the tough end of the asparagus. ⁠

3. Add 1 tbsp of olive oil/coconut oil into a large frying pan on a medium/low heat. Pour the leeks into the pan and gently fry, seasoning with salt and red pepper flakes. ⁠

4. After around 6 minutes, the leeks should have become soft and released a lot of their moisture. At this stage, add the giant cous cous (different to normal cous cous) into a small saucepan with 400ml of vegetable stock, bring to a simmer (timer set to 5M)⁠

5. Meanwhile, add the peas and asparagus into the pan with the leeks, along with a tsp of garlic granules & a tsp of mixed herbs. Continue to stir whilst it gently fries.⁠

6. After the cous cous timer is up, pour the couscous and stock into the greens pan. Stir to combine and season with salt if necessary. ⁠

7. Pop into your meal prep containers with some chopped parsley and you’re good to go. They’re freezable but you’ll wanna eat them straight away⁠

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