We will not be posting recipes every month, but as and when we wish to share some.
Enjoy the 2 recipes for September which were tested out on the WI at our August party.
Enjoy.
COUSCOUS WITH FETA, COURGETTES, BASIL & RED ONIONS

Taken from Pru Leith’s Vegetarian Bible

(I doubled these ingredients for our WI Summer party.
I used blue cheese and some cheddar instead of the feta.)

Ingredients
340g couscous
340ml summer veg stock (I used swiss vegetable bouillon powder)
30g butter
1 small clove of garlic, chopped finely, trimmed

340g courgettes
1 small red onion thinly sliced (I used a white onion)
3 tablespoons of lemon juice
Salt and pepper
30g of fresh basil leaves torn into pieces
200g of feta cheese crumbled into small chunks
2 tbsp of olive oil

Method
1. Put the couscous into a large bowl. Bring the stock to the boil, pour it over the couscous and stir well to make sure there are no lumps. Cover the bowl with a clean tea towel and leave to soak for 5 minutes, then fork through the couscous to separate the grains.
2. Put the butter and garlic into a frying pan and melt over a medium heat. Lower the heat, add the couscous and stir with a fork for 2-3 minutes until it is dry and fluffy. Leave to cool. Meanwhile, cut the courgettes in half lengthways, then crossways into slices.
3. Tip the couscous into a serving bowl and fork through the courgettes, red onion, lemon juice and plenty of salt and pepper (this depends on your summer stock and taste).
Add the basil and cheese and fork through lightly. Drizzle over the oil and serve.

QUINOA AND APRICOT SALAD WITH TOASTED PINENUTS
Taken from Pru Leith’s Vegetarian Bible
(I used cashew nuts instead of pinenuts)
(I made 4 times this amount for our WI summer party)

Ingredients
6 dried apricots
30g sultanas or raisins
110-170g quinoa
225-340ml water (I used veg stock powder)
Salt

For the dressing
Juice of 1 large orange, about 110ml
2 tablespoons olive oil
White wine vinegar
Salt and pepper
1-2 tbsps roughly chopped parsley and coriander (I only used parsley)
Pinenuts or cashew nuts, toasted to garnish

Method
1. First make the dressing: combine all the ingredients in a small bowl, reserving some of the herbs to garnish. Add the dried fruit and leave to soak for at least 10 minutes.

2. Rinse the quinoa thoroughly. Put into a saucepan with the water/stock and a good pinch of salt. Bring to the boil, then lower the heat and simmer for 15-20 minutes or until the quinoa is soft.

3. Drain thoroughly and allow to cool for a few minutes, then transfer to a mixing bowl. Pour over the dressing and mix well, adjusting the seasoning to taste. Allow to cool completely before serving.

4. Pile into a serving bowl and scatter over the reserved herbs and pinenuts/cashew nuts.