Finding a balance in 21st century life to not only work and provide for our kids but to also make sure they eat healthy, fresh-cooked meals is tricky. This quick and easy tomato, veg & chickpea cous cous recipe is a great option, giving a fast fix of delicious nutrition any day of the week. The filling and flavourful Mediterranean meal is a winner with the whole family, packed with vitamins, fibre and protein.
It’s an easy meal to cook too, with really simple preparation, no complicated skills, and minimal clearing up – that’s always a win!
Getting veg in your kids with this cous cous recipe
Getting veggies into our kids diets can be a real tough task sometimes, but this super-simple recipe is not only packed with a rainbow of veg but also goes down a treat with the little ones. And to make it even more nutritious we’re boosted it with the easy-to-use lemon flavoured DHA Mini Drops from Nature’s Aid that blend in perfectly with the dish.
Tomato, veg & chickpea cous cous ingredients
200g wholemeal cous cous
200ml low salt vegetable stock
2 tbsp vegetable oil
1/2 onion, chopped
2 cloves of garlic, minced
100g courgette, diced
400g tin of chickpeas, drained
1 carrot, grated
200g cherry tomatoes, chopped
2 tbsp tomato puree
1/2 lemon, juiced
Small bunch of fresh basil, chopped
Nature’s Aid lemon-flavoured DHA Mini Drops
1) Add the couscous to a large mixing bowl and pour over the vegetable stock – just enough to cover. Stir with a fork to break apart any lumps, cover with a plate and set aside for 10 minutes.
2) In a hot pan with oil, add in the onion and garlic. Cook until softened, taking care not to burn. Add in courgette, chickpeas, and carrot. Once the courgette has started to soften (approx. 3 mins) add in the tomatoes, stir well, and cook until softened and remove from the heat.
3) By now the cous cous should be ready to go, having absorbed all of the stock. Add the tomato puree, lemon juice, and the lemon-flavoured DHA Mini Drops from Nature’s Aid. Stir well to coat all of the couscous, then add in the cooked veg and chopped basil, mix well, then serve it up.
- Bring in some extra flavours by adding a dash of cumin, paprika or chilli to the veg when you cook it up, or add a teaspoon of harissa paste for an authentic North African vibe. You can even add in a handful of sultanas or chopped dates if you want a sweet and spicy kick too.
- This cous cous recipe also works well as a side dish for a barbecue or party buffet too, and can be enjoyed cold as well – ideal for summer.