Directions
- 1Heat a glug of olive oil in a large pot.
- 2Add the minced vegetables and season with salt, sweat until softened (about 5 minutes).
- 3Add the sun dried tomatoes, couscous and stock.
- 4Cover and cook the couscous until al dente.
- 5Add the kale and beans for 1-2 minutes, until the kale is a vibrant green. Season with salt and pepper. Add more broth or water if needed.
- 6Serve with parmesan, freshly cracked black pepper and a drizzle of extra virgin olive oil.
Ingredients
- 1 carrot
- 0.25 fennel bulb
- 1 shallot or small onion
- 4 garlic cloves
- 4 sun dried tomatoes
- 200 g giant couscous
- 1 liter stock
- 1 can canned beans
- 1 cup kale
- 1 glug olive oil
- 1 parmesan
- 1 pinch black pepper
Equipment
large potcutting boardknifewooden spoon
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