Couscous with Seven Vegetables
1/2 cup red onion, chopped
Fry the spices with the olive oil, add the stock and bring to the boil, add the tomatoes and simmer.
3 cloves garlic, chopped
2 cups vegetable stock
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon saffron
1 teaspoon ginger
3 small green peppers, cored and cut into thin strips
4 small turnips, peeled and cut into thin slices
11 ounces carrots, peeled and cut into thin strips
11 ounces white cabbage, quartered and left attached to the base
11 ounces Zucchini, cut into thin strips
11 ounces eggplant, cut into thin strips
11 ounces peas
1 large can tomatoes
2 teaspoons harissa
16 ounce packet couscous
salted almonds to garnish
Add the peppers, turnips, carrots, white cabbage and salt to the pan and simmer for a further 15 minutes.
Add the zucchini and eggplant. Cover and leave to simmer for 15 minutes.
Pour almost boiling water over the couscous and leave for 10 minutes. Allow to cool and add the couscous to the couscousier, and steam it over the simmering vegetable mix for 10-12 minutes.
Spoon the couscous into a ring around the serving dish, spoon out the vegetable mix into the centre of the dish.
Add salted almonds to garnish.
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