This could be one of the quickest meals I’ve ever prepared, and if you’re as busy as I am, a quick meal is a blessing. It’s inspired by a recipe I’ve used many times in Jamie Oliver’s ‘Jamie’s Dinners’ book. The particular night I came up with this recipe, I was trying to use up a few things in the pantry, namely a tin of beetroot. If you have more time try roasting fresh beetroot instead of using the tinned variety for an extra burst of flavour.
Beetroot has a high number of antioxidants, evident by it’s strong and vibrant colour. It’s important to include many bright coloured fruits and vegetables, and therefore antioxidants to your daily diet for long term health and preventing degenerative disease.
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1 medium zucchini, sliced into batons
1 handful of asparagus tips
400g tin of whole baby beet, each cut in halves
Juice of 1/2 a lemon
A small handful of fresh parsley, roughly chopped
Extra virgin olive oil
2 scoops of creme fraiche
Put the couscous is a bowl. Then pour over just enough boiling water to cover the couscous. Set aside and allow the couscous to soak up the water.
Heat a medium non-stick frying pan with a dash of olive oil and add the zucchini and asparagus. Cook for 2 minutes.
Stir the lemon juice, 3 tbsp olive oil, baby beets and parsley together gently and season to taste. Add the couscous mixture to the pan of veggies and heat through with the lid on for a minute or so. Spoon out into serving bowls and add a spoonful of creme fraiche just before serving.
Quick, tasty and colourful!