40g couscous
40g sliced red onion
40g sliced courgette
160g cooked red lentils
100g Barker’s 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 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.
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