Ingredients
Serves 2 (each serving contains approximately 571 kcal, 26g protein, 19g fat, 77g carbohydrates)
- 300ml boiling water
- 150g wholemeal couscous
- 1 small courgette (150g)
- 250g green beans
- 15g fresh flat-leaf parsley
- 15g snipped fresh chives
- 150g feta cheese
- 1 lemon
- 1 mild red chilli
- 1 teaspoon rapeseed or olive oil (5g)
- 50g baby spinach leaves
- Freshly ground black pepper
Method
- Pour the boiling water over the couscous. Cover with clingfilm and set aside for 5 minutes.
- Trim the courgette and using a vegetable peeler, cut into ribbons. Trim down the green beans, then in half on the diagonal. Place the green beans in a petal steamer fitted into a pan.
- Steam the green beans for 2 minutes, then add the courgettes and steam for another 1 minute.
- Strip the leaves from the parsley and finely chop. Snip the chives into small pieces.
- Crumble the feta and cut the lemon in half, then cut one half into wedges. Cut the red chilli in half, then remove the seeds and finely chop.
- Fluff up the couscous with a fork and fold in enough lemon juice to taste with the oil and then gently fold in the steamed vegetables with the feta cheese, spinach leaves and chilli.
- Season with pepper. Arrange Emily's vegetable couscous in bowls and add a lemon wedge to each one to serve.
