Capsicum & Apricot Couscous Cakes

Serves 6


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


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 Professional 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.

Capsicum & Apricot Couscous Cakes

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