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29 April 2015 @ 09:21 am
Radish and Cherry Tomato Couscous  
Not sure what to do with those radishes that are rolling around in the salad drawer (ooo-er)? Stir fry them and add them to couscous for a tasty crunch. Serves two.


  • 125g couscous

  • 175ml boiling water

  • 1 dessertspoon margarine

  • 10 radishes, topped, tailed and quartered

  • 10 cherry tomatoes, halved

  • 4 mushrooms (optional), quartered

  • Salt and pepper to taste

  • Oil to fry


  • Heat oil in a nonstick pan

  • Gently fry mushrooms (if using) for five minutes

  • Add radishes, tomatoes, and salt and pepper to taste and fry for another five minute or until cooked to your liking

  • Meantime, place couscous and margarine in a bowl

  • Cover with boiling water and stir thoroughly

  • Cover and stand for five minutes

  • After five minutes, fluff grains with a fork to separate

  • Turn down heat on pan, add couscous to vegetables and stir through for a couple of minutes before serving


  • Watch your oil - you don't want oily couscous when you stir it through later, so use as little as possible when frying


  • You could stir fry pretty much any veg that you like stir fried for this

  • I kept this plain to let the flavour of the tomatoes through and because I was serving it with a flavourful dish, but you could experiment with herbs, spices, soy sauce etc.

Note: Tagging this vegan as you could easily substitute vegan margarine.