CousCous De Legumes Recipe
Ingredients
| Cous-cous - 250 g / 9 oz (coarse semolina) | ||
| Olive or sesame oil - 50 ml / 2 fl oz | ||
| Garlic | 2 Clove (5gm) | |
| Medium-sized carrots - 4 , whole | ||
| Small peeled onions - 6, studded with a clove each | ||
| Courgettes - 2 , cut into 2.5 - cm / 1-in pieces | ||
| Heads of fennel - 2 , quartered | ||
| Potatoes | 2 | |
| Turnips | 2 | |
| Ripe tomatoes | 4 | |
| Pepper red | 1 To taste | |
| Aubergine - 1, peeled and cut into 2.5 - cm / 1 - in cubes | ||
| Artichoke bottoms - 3 , cleaned and quartered | ||
| Leek - 1, washed and cut into 2.5 cm / 1 - in pieces | ||
| Bunch of flat-leaf parsley, chopped | ||
| Coriander powder | 1 Teaspoon | |
| Cumin powder | 1 Teaspoon | |
| Ginger | 1 Teaspoon, grated | |
| Bay leaves | 2 (Curry powder - 1 tsp) | |
| Soy sauce | 2 Tablespoon (Curry powder - 1 tsp) | |
| Cinnamon stick | 1/2 (Curry powder - 1 tsp) | |
| Sea salt | 1 To taste (Curry powder - 1 tsp) | |
| Pepper | 1 (Curry powder - 1 tsp) | |
Directions
MAKING
1 Throughly wash the cous-cous in hot water and allow to dry and swell.
2 In a large saucepan, heat oil and add garlic. Cook until slightly brown.
3 Add in all the vegetables, spices, herbs and soy sauce.
4 Add water to cover and bring to a boil.
5 Place a colander on top, lined with cheesecloth, and place the cous-cous inside.
6 Cover with an inverted plate and seal completely with aluminium foil.
7 Simmer for approx 1 1/2 hours or until the cous-cous is cooked.
SERVING
8 Serve hot.
1 Throughly wash the cous-cous in hot water and allow to dry and swell.
2 In a large saucepan, heat oil and add garlic. Cook until slightly brown.
3 Add in all the vegetables, spices, herbs and soy sauce.
4 Add water to cover and bring to a boil.
5 Place a colander on top, lined with cheesecloth, and place the cous-cous inside.
6 Cover with an inverted plate and seal completely with aluminium foil.
7 Simmer for approx 1 1/2 hours or until the cous-cous is cooked.
SERVING
8 Serve hot.
Chef
