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Table of Contents
Homemade samosas and bhajis are tricky and time-consuming to make at home but can easily be picked up in a supermarket. They’re great warmed up as a snack but can also add interest and variety to a simple salad.
Flavour the couscous however you wish; soft herbs such as parsley and coriander work well and vegetables can change with the seasons. Try stirring through some tinned beans or chickpeas, roasted peppers or a crumble of feta. Bump up the protein count by swapping the couscous for cooked quinoa.
This is delicious served chilled and can also be heated in the microwave on high for three to four minutes until piping hot.
Timings
Prep time: 15 minutes
Serves
2
Ingredients
- 120g couscous
- 120ml hot vegetable stock
- 1 tbsp Belazu green chilli paste
- Small bunch of fresh mint or coriander
- 150ml Greek yoghurt
- 1 lime, cut into wedges
- 1 tsp olive oil
- 1 carrot, shredded or coarsely grated
- 4 tbsp toasted flaked almonds or other roasted nuts, roughly chopped
- 4 spring onions, thinly sliced
- 2-4 vegetable samosas, depending on size
Method
- Place the couscous in a heatproof bowl. Stir together the stock and half the chilli paste and pour over the couscous. Cover with a plate and set aside.
- Meanwhile, reserve a few herb leaves then finely chop the rest. Mix together the chopped herbs, yoghurt and remaining chilli paste then add a squeeze of lemon juice and pinch of salt, taste. If you’d rather, just whizz the ingredients together using a stick blender. Divide the sauce between two small containers.
- Stir the olive oil, carrot, almonds and spring onions into the couscous. Add a squeeze of lime and check the seasoning, then divide between two lunch boxes. Top with the samosas then cover and chill until ready to eat.
