Enjoy this healthy dinner recipe taken from RTE's Operation Transformation
160ml boiling water
80g couscous (wholemeal if possible)
125g packet baby courgettes (or use 1 courgette)
250g green beans
15g fresh flat-leaf parsley
15g snipped fresh chives
100g feta cheese
1 mild red chilli (optional)
1 tsp rapeseed oil (5g)
50g baby spinach leaves
sea salt and freshly ground black pepper
Pour the boiling water over the couscous. Cover with clingfilm and set aside for 5 minutes.
Using a vegetable peeler, pare the baby courgettes into ribbons. Trim down the green beans, then in half on the diagonal. Place the green beans in a petal steamer fitted into a saucepan and season lightly with salt, if using. Steam the green beans for 2 minutes, then add the courgettes and steam for another 1 minute.
Strip the leaves from the parsley and finely chop. Snip the chives into small pieces. Crumble the feta and cut the lemon in half, then cut one half into wedges. Cut the red chilli in half, if using then remove the seeds and finely chop.
Fluff up the couscous with a fork and fold in enough lemon juice to taste with the oil and then gently fold in the steamed vegetables with the feta cheese, spinach leaves and chilli, if using. Season with pepper.
Arrange Emily’s vegetable couscous in bowls and add a lemon wedge to each one to serve.