Capsicum & Apricot Couscous Cakes

Ingredients

100g couscous
100g sliced red onion
100g sliced courgette
400g cooked red lentils
250g Barker’s Capsicum & Apricot Chutney

Method:

Cook the couscous according to the package instructions.

Heat a little oil in a heavy based pan.

Add the onion and courgette and cook until the onion is tender.

Mix in the lentils.

Add the Barker’s Capsicum & Apricot Chutney and mix well.

Press into ring moulds.

Unmould and serve with cooked duck, chicken or steak and vegetables.

Hint: Place duck breasts skin side up in baking dishes, spread with Barker’s Capsicum & Apricot Chutney, and then roast.

Serves 6

Capsicum & Apricot Couscous Cakes

Capsicum & Apricot Couscous Cakes

Facebook
Twitter
PINTEREST
GOOGLE
http://barkersprofessional.nz/recipes/foodservice/chutneys-recipes/capsicum-apricot-couscous-cakes/">
SHARE
YOUTUBE
LINKEDIN

Find more recipes...