My mother and I have joined Slimming World in a desperate attempt to combat our weight issues. I’ve never been this fat before, and I hate it. I’m determined to shed the blubber no matter what it takes.
Being the ever adventurous type, I decided to experiment in the kitchen and see if I could produce a decent, quick lunch that doesn’t break the S.W rules. I can confidently call this dish a roaring success. It is syn free, so you enjoy as much as you like. The basis is frozen prawns and veggies, not fresh ones. Frozen ones contain water, which will leach out during cooking. That liquid is what we want. If you must use fresh, add a bit of vegetable stock.
Frozen chopped onion
Frozen sliced mushrooms
Frozen sweetcorn (and any other small frozen veg you have or fancy)
Garlic if desired
A sprinkle of Soy Sauce
Give your frying pan a couple of squirts of fry spray. Then add the onions, mushrooms, frozen veg and frozen prawns and cook for a few minutes until the water leaches out. Add the garlic, tarragon and soy sauce and continue cooking in the liquid for a few minutes until everything is cooked through. Add enough couscous to absorb the liquid. It will absorb the liquid fairly quickly, so you will know whether to keep adding more or not. If everything becomes too dry, add a little water or spare stock if you have any kicking around. I was able to add half a dozen large teaspoons of couscous to make the perfect consistency. Put a lid on the pan and turn off the heat. Leave for a couple of minutes while the couscous absorbs the liquid. Enjoy with salad or veggies of your choice.
Great advice about adding a bit of stock when cooking frozen vegetables. That’s something of which I was previously unaware. I’m not big on cous cous but I suppose the stir-fry element might help it become more appetizing.
It’s great when partnered with something with a strong taste. Being bland, it needs to be flavoured.