Play 4 A Team

• 200g couscous
• 600ml water
• 1 red onion
• 1 red pepper
• 3 cloves of garlic
• 2 tsp of tumeric powder
• 2 tsp coriander powder
• 4 tsp cumin powder
• 1 vegetable stock cube
• Fresh mint
• Fresh coriander
• Olive oil
• Salt and pepper

Method

Finely dice the onion, red pepper and garlic. In a pan slowly cook over a low heat until soft. Add the tumeric, coriander and cumin powders to the onion mix in the pan. Continue to cook for 1 minute on a low heat.

Dissolve the vegetable stock cube in 600ml of hot water, add to the pan and bring to the boil. Once boiling, add the couscous and turn off the heat. Continue to stir until the couscous has absorbed all the water, add more water if the couscous looks too dry.

Season with salt and pepper

Add 2 table spoons of olive oil and mix gently. Roughly chop the fresh mint and coriander and add before serving.

This dish can be served as a salad with greek yoghurt, and any leftovers are great for lunch the next day!

Benefits

Mint

Mint is an ancient herb used since antiquity for its culinary, medicinal and aromatic properties. It acts as a balm for the digestive system as it has well known anti-spasmodic properties, ideal for those suffering from irritable bowel disorder. It is also a good source of omega 3 fatty acids, vitamin B2, potassium and copper. Mint goes well with many vegetables such as new potatoes, peas and carrots. It is also delicious with meats, particularly lamb, and in yoghurt dressings and salads.

Coriander

Coriander was used by Hippocrates and other physicians for its medicinal properties, particularly to treat gastrointestinal complaints. It is a good source of fibre, iron, magnesium and manganese and accelerates excretion of toxic metals such as mercury and lead from the system. It has strong antibacterial properties. Coriander is a delicious flavour enhancer for salads, meat and fish dishes, curries and soups.

Turmeric

Turmeric has a peppery, bitter flavour and is best known as an ingredient in curries. This “Indian Saffron” is also a powerful medicinal spice and has been used by the Chinese and Indians for centuries as an anti-inflammatory for a range of ailments, from toothache and colic to rheumatoid arthritis. It is used extensively in Moroccan lamb and vegetable dishes and in curries.

Yoghurt

Yoghurt, the Turkish word for fermented milk, has been around since Biblical times. It offers a good source of calcium, phosphorus and riboflavin-vitamin B and its live bacteria cultures may help to fortify the immune system. Research has shown that eating live yoghurt reduces the levels of hydrogen sulphide, a major cause of bad breath.