Receip for breastfeeding: Couscous With Seven Vegetables

Boost your veggie intake and you’ll boost your vitamin and mineral intake too, which is needed to ensure you maintain a healthy immune system and prevent you feeling run down during this important time!

Ingredients

• 1 tsp olive oil
• 1 onion, diced
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 2 tsp rose harissa
• 1 x 400g tin of chopped tomatoes
• 1kg mixed vegetables (six types – we used squash, turnips, parsnips, carrots, all peeled and cut into small chunks; courgettes, halved and sliced; French beans, trimmed)
• 100ml water
• salt and freshly ground black pepper
• 1 x 400g tin of chickpeas, drained
• Juice of 1 orange
• Chopped fresh coriander and mint
• For the couscous
• 200g couscous
• 1 tbsp olive oil
• 400ml boiling water

Directions

1.  Heat the oil in a large pan, then add the onion and cook over a medium heat for 5 minutes.
2.  Add the spices and harissa and stir well. Cook for one minute, then add the tomatoes with their juice. Bring up to a simmer and tip in the squash and the root vegetables.
3.  Add the 100ml water, stir and season well. Bring up to a simmer, then cover and cook over a low heat for 15 minutes, or until the vegetables are almost tender.
4.  Add the rest of the vegetables and cook for a further 10 minutes, pouring in a little more water if the mixture starts to stick.
5.  When all the vegetables are tender, add the drained chickpeas, the orange juice, then season and mix well.
6.  To cook the couscous, put the grain into a bowl and rub in the olive oil and a little salt. Pour over the boiling water, then cover tightly with clingfilm and leave to steam for 10 minutes.
7.  Fluff up the couscous with a fork, sprinkle with the chopped herbs, then serve with the vegetables.

You can mix up the vegetables in this tasty couscous dish depending on what your baby enjoys.

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