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Couscous and Vegetable Salad with Feta and Roasted Pecans

SERVES: 4 – 6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 10 MINUTES
WONDERBAG TIME: 1 ½ HOURS
DIFFICULTY: EASY

INGREDIENTS

  • ½ red onion, cut into cubes
  • 3 cloves garlic, chopped
  • 50ml butter (or oil)
  • ½ red pepper cut into cube
  • ½ yellow pepper, cut into cubes
  • 125ml butternut or pumpkin cut into small cubes
  • 2 courgettes, halved and sliced
  • 30ml chopped parsley
  • 500ml vegetable bouillon
  • 125ml water
  • 5ml salt
  • 5ml black pepper
  • 625ml couscous
  • 125ml crumbled feta
  • 125ml chopped spring onions
  • Mix of nuts, cranberries, goji berries, pumpkin and sunflower seeds to sprinkle on the top.

DIRECTIONS

  1. Mix of nuts, cranberries, goji berries, pumpkin and sunflower seeds to sprinkle on the top.
  2. In a medium pot, heat the butter (or oil) and fry the onion and garlic until lightly browned.
  3. Add the pepper, courgettes, butternut and fry for 2 minutes.
  4. Add the chopped parsley, bouillon, water, salt and black pepper and bring to the boil.
  5. Add the couscous, mix well, seal the pot with a lid and place in the Wonderbag on a mat or cloth for 1 ½ hours.
  6. Remove from the Wonderbag and fluff up with a fork.
  7. Stir in the crumbled feta and chopped spring onions.
  8. Place in a large salad bowl and sprinkle with the nut and berry mix.
  9. Serve as a side or a lunch salad.
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Christmas Spiced Red Cabbage

SERVES: 8
PREP TIME: 10 MINUTES
STOVE TOP TIME: 40 MINUTES
WONDERBAG TIME: 2 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 1 large red cabbage (about 1kg)
  • 25g butter
  • 2 onions, finely chopped
  • finely grated rind and juice 1 orange
  • 1 clove
  • 1 cinnamon stick
  • 250ml vegetable bouillon
  • 30ml red wine vinegar
  • 250ml water
  • 5ml black pepper
  • 5ml salt
  • 30ml brown sugar

DIRECTIONS

  1. Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core.
  2. Use a sharp knife or the slicing attachment of a food processor to thinly slice the cabbage.
  3. Heat the butter in a large saucepan, then tip in the onions and gently fry until softened, about 5 mins.
  4. Add the orange zest to the pan along with the cinnamon stick and then cook for 1 min more.
  5. Add the shredded cabbage and then pour over the vegetable bouillon, red wine vinegar, orange juice and water.
  6. Add the sugar and seasoning.
  7. Bring up to the boil and then reduce the heat to a simmer, covered for 20 minutes.
  8. Place the sealed pot on a cloth or mat in the Wonderbag and cook for 2 hours.