Baked Red Peppers with Green Olive Salsa
and Apricot and Flaked Almond Couscous
Baked Red Peppers with Green Olive Salsa and Apricot
and Flaked Almond Couscous
Serves 4
Preparation:
Cooking Time:
These recipes are courtesy of Nigel Slater with a little adjustments of my own and I cooked all three dishes as they went very well together for a complete meal.
All three recipes are VEGAN and were delicious. Tofu has little flavour but is a good source of protein and can absorb the flavourings from the juices and herbs.
Ingredients
For the Baked Red Peppers
6 Peppers (any colour you like, cut in half with seeds removed)
500g Tofu
250g pack cherry tomatoes, halved
For the Salsa
One pack green olives, stoned
Two banana shallots, finely chopped
One handful chives, chopped
One handful parsley, finely chopped
One handful fresh mint, leaves only, finely chopped
Half a cup of golden sultanas
One pack cherry tomatoes, quartered
For the Couscous
150g couscous
250ml Vegetable stock
2-4 tablespoons pine kernals
Half a cup of flaked almonds
One bunch of Spring Onions, finely chopped
350g ready to eat apricots, chopped
2 tablespoons olive oil
1 tablespoon Cider Apple Vinegar
Seasoning
For the Herb Dressing for the Couscous (make a little extra if you feel the Salsa needs some dressing)
Juice of one lemon
2 tablespoons olive oil
1-2 tablespoons runny honey
15g mint sprigs, finely chopped - leaves only
15g parsley, finely chopped
Seasoning
AND THIS IS WHAT YOU DO.....
Images for the Salsa and Couscous can be seen below: