Vegetable & Pancetta Couscous 

 

Serves 4 as a main

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Ingredients

240g wholewheat couscous

80g pancetta, diced into small cubes

1 small leek, thinly sliced (white part only)

80g tenderstem broccoli, chopped into small pieces 

6-8 asparagus, chopped into small pieces

6-8 chestnut mushrooms, thinly sliced 

Extra virgin olive oil 

Sea salt flakes

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Method

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1. Place the couscous in a bow and cover with 240ml of boiling water. Cover the bowl with a cloth and leave to hydrate for 15 minutes. 

2. Place the pancetta in a non-stick pan over low heat and cook until golden. Reserve in a bowl. 

3. In the same pan, add the leek. Season with salt and cook until soft. 

4. Add the rest of the veg and cook until tender. 

5. Add the pancetta back to the pan along with any fat that might have dripped. Stir everything together. 

6. Add the couscous and stir everything. Add a pinch of sea salt and drizzle with some olive oil. 

7. Serve warm. 

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Note: You can remove the pancetta to make it vegan.