If you enjoy vegetables, couscous, and making it up as you go along, here's a great recipe for you. You really can use whatever ingredients you like, this is my version, and makes 2 portions. It is free from all top 14 allergens if you leave the celery out.
Ingredients
50g Quinoa
1 carrot
2 mushrooms
A 5cm piece of leek
1 garlic clove
half a stick of celery
half a small courgette
a drizzle of vegetable oil, or olive oil
vegetable stock, either half a cube, or a teaspoon of bouillon powder.
250mls water
Method
Rinse the quinoa well, in a sieve under a running cold tap, this is to remove any dust and for you to check there are no small stones, which can sometimes get through the packaging process
Peel and cut your vegetables as required
Put the oil and vegetables in a pan, cover with a lid, and sweat for about 5 minutes, until they have started to soften
Add the quinoa, water, and stock, and stir. place back on the hob and bring to the boil
Reduce to a simmer, and cook for a further 5 minutes.
Stir, and check for the quinoa to turn from white to translucent, add more water if necessary
When the quinoa is translucent and soft, your Tebouleh is ready, season to taste.
Serve on it's own as a light meal, as a side with a main course, or chilled with a salad,
Quinoa is a complete protein, so this is good for anyone avoiding animal products, to help ensure adequate protein in their diet