Parched Peas with Bacon, Rocket and Lemongrass by Angela Clutton
Parched peas are a tradition of the ancestral county of Lancashire – black peas cooked until almost ...
250g Blu Gourmet pearl couscous
Juice of 1 lemon
2 Tbs soy sauce
1/2 tsp sesame oil
1/2 red chilli, finely sliced
3 Tbs extra virgin olive oil
80g roasted cashew nuts
1/2 cup fresh coriander leaves
1 cup cooked corn kernels (canned)
200g green beans (cut into small pieces)
300g cooked pumpkin cubes
Bring a large volume of salted water to the boil.
Stir in the couscous and cook uncovered for 10 minutes.
Drain the couscous, place in cold water to cool, then drain again.
In a bowl mix together the lemon juice, soy sauce, sesame oil, red chili, olive oil, cashew nuts and coriander leaves.
Add the cold drained couscous and toss gently.
Add the vegetables and toss together very gently before serving.
Credits: Blu Gourmet Pearl Couscous