Crunchy cous-cous bake with Dee’ Thai veg pot

5 Oct

You will need.

cous cous 200g
Water 300ml
1 Stock cube
2 tablespoon Dried herbs or Thai seasonings
Smoked sundried tomatoes (optional)

2 Dee’s Thai Veg Pots

Boil water put in stock cube. When cube is dissolved, add couscous tomatoes, olives and herbs, mix well.
Take off the heat put a lid on the pot and let sit for 15mins.
Stir 2-3 times during the 15 mins.
Preheat oven to 180c
In an ovenproof dish place the Thai veg pot on the bottom and when cooled put the couscous on top.
Place in the oven for 15 mins or until the dish is bubbling and the top is golden brown and crunchy.
I placed mine in the top shelf of the oven.
Enjoy with some extra veggies or some salad.

(Tip to make glutenfree use polenta instead)

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