Trying to lose weight is made so much easier with recipes like this! This pie is so delicious and tastes so fresh and is only 113 calories per quarter!
450g mixed vegetables (any kind you like, I used mushrooms, courgettes and a red pepper)
1 garlic clove, crushed (Got to use my IKEA garlic crusher for the first time!)
1 x 400g can chopped tomatoes
1 tsp basil pesto
1 tbsp chopped fresh basil (I left this out as I didn’t have any)
150ml hot vegetable stock
1 tbsp chopped fresh chives (I left this out too!)
Preheat the oven to 200C, 400F, Gas Mark 6. Preheat a large, non-stick frying pan. (I used my wok)
Prepare the vegetables and chop into bite-sized pieces, then dry-fry in the preheated non-stick pan until lightly browned. (I’m not a fan of dry-frying, so I added a little oil)
Add the garlic and chopped tomatoes. Stir in the pesto and basil and simmer gently until the tomatoes are reduced.
Place the couscous in a bowl and pour the hot stock over it. Cover with a tea towel for 1 minute then fluff up the grains with a fork. Add the chives and mix well.
Spoon the vegetables into an ovenproof dish and top with the couscous. Bake in the oven for 10 minutes. Serve hot or cold with a side salad.
The pesto and the stock make all the difference to this dish, adding subtle flavours which make it taste healthy and light. Allan was very impressed and we’ll definitely have this again.
As always, let me know if you give it a go, and if you blog about it leave a link below!