Vegetable couscous

Recipe from: 8/1/1997 12:00:00 AM

Ingredients 18
Servings 4
Time 20 minutes

Ingredients

  • 30
    ml
    olive oil
  • 1
    onion
  • 1
    clove garlic
  • 5
    ml
    ground cumin
  • 5
    ml
    ground cinnamon
  • 5
    ml
    paprika
  • 1
    ml
    cayenne pepper
  • 350
    g
    small carrots
  • 1
    aubergine, cubed
  • 175
    g
    baby potatoes
  • 175
    g
    pumpkin
  • 175
    g
    courgettes
  • 75
    g
    canned chickpeas
  • 410
    g
    chopped tomatoes
  • 30
    ml
    chopped fresh coriander
  • 900
    ml
    vegetable stock
  • 350
    g
    couscous
  • 45
    ml
    sunflower oil
 

Method

40 minutes
 
Heat the olive oil and sauté the onion, garlic, cumin, cinnamon, paprika and cayenne pepper for 2 minutes.
Add the vegetables and half the coriander. Stir in the stock and simmer for 40 minutes.
Meanwhile, prepare the couscous. Place in a large bowl and stir in 300 ml water until absorbed. Set aside for 10 minutes, then add another 300 ml water with sunflower oil.
Stir well and set aside for another 10 minutes. Drain and steam for 10 minutes to heat through.
Serve vegetables on a bed of couscous and sprinkle with remaining coriander.
 

Read more on: steam
 

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