Spicy vegetable couscous

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 17
Servings 1
Minutes 15 minutes


Serving Change
  • 45
    olive oil
  • 1
    onion, peeled and coarsely chopped
  • 2
    carrots, scraped and finely chopped
  • 2
    courgettes finely chopped
  • 120
    green beans
  • 1
    butternut, peeled and finely diced
  • 80
    small broccoli florets
  • 100
    small cauliflower florets
  • 2
    tomatoes, peeled, seeded and diced
  • 3
    Mexican seasoning
  • 2
    garlic flakes, soaked in boiling water
  • 1
    fresh red chilli, sliced
  • 1
    chicken stock cube
  • 250
    boiling water
  • 160
  • 25
    butter (use more if desired)
  • fresh coriander sprigs


15 minutes
Heat the oil over a medium heat in a heavy-based frying pan. Add the onion and sauté gently until beginning to brown, about 10 minutes. Add the carrots, courgettes, green beans (cut into 1 cm pieces), butternut, broccoli, cauliflower, tomatoes, Mexican seasoning, garlic flakes, chilli and stock cube dissolved in boiling water and bring to the boil. Simmer uncovered for 5 minutes. Add the couscous and cook over a very low heat, stirring occasionally until tender, about 5 minutes. Add the butter and fold through the mixture. Spoon into a warmed serving bowl, top with the coriander sprigs and serve.

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