Spiced Couscous and Vegetables Recipe
Ingredients
| Spiced Couscous & Vegetables | ||
| Olive oil | 1 Tablespoon | |
| Shallot | 1 Large, peeled, finely chopped | |
| Garlic | 1 Clove (5gm), peeled, finely chopped | |
| Pepper red | 1 Small, cut into strips | |
| Yellow pepper | 1 Small, cut into strips | |
| Aubergine | 1 Small, diced | |
| 1 tsp each turmeric, ground cumin, ground cinnamon and paprika | ||
| Ground coriander | 2 Teaspoon | |
| Large pinch saffron strands | ||
| 2 tomatoes, peeled, deseeded and diced | ||
| Lemon juice | 2 Tablespoon | |
| 225 g / 8 oz couscous | ||
| 225 ml / 8 fl oz vegetable stock | ||
| Raisins | 2 Tablespoon | |
| Almonds | 2 Tablespoon | |
| Chopped parsley | 2 Tablespoon | |
| Coriander | 2 Tablespoon, chopped | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
1. Heat the oil in a large frying pan and add the shallot and garlic and cook for 2-3 minutes until softened. Add the peppers and aubergine and reduce the heat.
2. Cook for 8-10 minutes until the vegetables are tender, adding a little water if necessary.
3. Test a piece of aubergine to ensure it is cooked through. Add all the spices and cook for a further minute, stirring.
4. Increase the heat and add the tomatoes and lemon juice. Cook for 2-3 minutes until the tomatoes have started to break down. Remove from the heat and leave to cool slightly.
5. Meanwhile, put the couscous into a large bowl. Bring the stock to the boil in a saucepan, then pour over the couscous. Stir well and cover with a clean tea towel.
6. Leave to stand for 7-8 minutes until all the stock is absorbed and the couscous is tender.
7. Uncover the couscous and fluff with a fork. Stir in the vegetable and spice mixture along with the raisins, almonds, parsley and coriander. Season to taste with salt and pepper and serve.
2. Cook for 8-10 minutes until the vegetables are tender, adding a little water if necessary.
3. Test a piece of aubergine to ensure it is cooked through. Add all the spices and cook for a further minute, stirring.
4. Increase the heat and add the tomatoes and lemon juice. Cook for 2-3 minutes until the tomatoes have started to break down. Remove from the heat and leave to cool slightly.
5. Meanwhile, put the couscous into a large bowl. Bring the stock to the boil in a saucepan, then pour over the couscous. Stir well and cover with a clean tea towel.
6. Leave to stand for 7-8 minutes until all the stock is absorbed and the couscous is tender.
7. Uncover the couscous and fluff with a fork. Stir in the vegetable and spice mixture along with the raisins, almonds, parsley and coriander. Season to taste with salt and pepper and serve.
Chef
