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Vegetable Couscous Veg HT MC Moroccan 60mins
Serves 4 Hot Vegetarian Vegetables Pulses Vegan Main Course Dairy Free Morocco North African Africa
Ingredients 1 tbsp Olive Oil 1 Large Onion, chopped 720ml/24fl.oz. Fresh Vegetable Stock 2 Carrots, cut into Julienne strips 2 Turnips, cut into Julienne strips 1 Sweet Potato, cut into Julienne strips 1 Courgette (Zucchini), cut into Julienne strips 1 Red Capsicum (sweet Pepper), cut into Julienne strips 1 x 400g/14oz tin Chickpeas, drained 1 x 400g/14oz tin Chopped Tomato 1/4 teasp Cinnamon 1/2 teasp Turmeric 1/4 teasp Powdered Saffron 1/2 teasp Curry Powder 350g/12oz Uncooked Couscous
Instructions
1. Heat the oil in a large saucepan, add the onion and sauté until golden brown.
2. Add the vegetable stock and bring to a boil then add the carrots, turnips, and sweet potato. Reduce the heat and simmer for 15 minutes.
3. Add the courgettes and capsicums and continue to cook for 20 minutes.
4. Place the contents of the tin of tomatoes in a blender or food processor and process until smooth.
5. Add the beans, tomato puree and spices to the vegetables and cook very gently for a further 8-10 minutes.
6. Meanwhile, in a separate saucepan, bring 600ml/20fl.oz. of water to the boil. Add the couscous, cover, remove from the heat and allow to stand for approximately 7 minutes minutes.
7. To serve - fluff the couscous with a fork, transfer to a heated serving dish and pile the vegetable mixture on top. Serve immediately.
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