Who has leftover Christmas vegetables to use up? We always tend to have leftover braised red cabbage and roasted parsnips, carrots and sprouts. What about you? What are your most common festive leftovers? And what are you favourite ways to use them up? This year we are making a very quick and easy cous cous salad with our leftovers. The sweet and warm spices in the braised red cabbage go perfectly with cous cous. We eat this as a simple lunch topped with salty olives or feta. But it is also nice as a side to a jammy tomato, onion and chickpea stew. This recipe is very flexible, so please take the amounts and ingredients suggested below as a rough guide and just use up what you have. If you have any uncooked cabbage or carrots around still, try shredding and adding them raw for extra crunch and much needed freshness. Share your best leftover ideas in the comments.
Liz x
Ingredients (serves 4 or 8 as sides)
- 1 mug (250ml volume) cous cous
- 1 tbsp vegetable bouillon powder
- 1 mug (250ml) hot liquid (try the juice of a clementine topped up with just-boiled water from the kettle)
- a handful of almonds (or any nuts or seeds), chopped
- leftover braised red cabbage, roasted carrots, parsnips and sprouts
- optional feta, olives or chickpeas to serve
Method
- In a heatproof bowl, stir the cous cous with the bouillon powder. Then pour in the hot water and clementine juice, give it another quick stir and place a plate over the bowl to let the cous cous soak up all the liquid.
- Meanwhile chop the nuts and gather your festive leftovers.
- Fluff up the cous cous with a fork then stir through the vegetables and nuts. Enjoy as it is or serve with feta, olives or chickpeas for extra oomph!