Recipes

Recipes in association with the British Heart Foundation

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You will need...

Ingredients serves 4-6

  • 2 lt. chicken stock

  • 200 gr. courgette (with seeds removed)

  • 200 gr. carrots

  • 4-5 shallots (peeled)

  • 3 cloves of garlic

  • 3 tablespoons of olive oil

  • 1 medium potato (peeled)

  • 1 sprig of fresh rosemary (stripped from stems)

  • 3 sprigs of fresh thyme (stripped from stems)

  • 1/4 cup of couscous (boiled)

  • 2 sprigs parsley (stripped from stems)

  • Black pepper

Method

  1. Grate the garlic with the Fresh Express orange blade. Grate the courgette, carrot, potato and shallots separately with the Fresh Express red blade.
  2. Put the olive oil in a saucepan, and once it is hot, fry the onions, adding the garlic, potatoes, carrot and courgette. After 5-6 minutes add the chicken stock and cook at a low heat until the potato is soft. Add the rosemary, thyme, couscous and parsley. Season with black pepper and serve.
PER 100g
PER PORTION
  • Kcal
  • 115
  • -
  • sugars
  • 4.3
  • -
  • fat
  • 6
  • -
  • sat fat
  • 0.9
  • -
  • salt
  • 0
  • -
% = adult GDA (Guideline Daily Amounts)