Veg HT MC
Vegetarian Vegetables Pulses Vegan Main Course Dairy Free Morocco North African
tbsp Olive Oil
Large Onion, chopped
Fresh Vegetable Stock
Carrots, cut into Julienne strips
Turnips, cut into Julienne strips
Sweet Potato, cut into Julienne strips
cut into Julienne strips
Red Capsicum (sweet Pepper), cut into Julienne strips
x 400g/14oz tin Chickpeas, drained
x 400g/14oz tin Chopped Tomato
teasp Powdered Saffron
teasp Curry Powder
Heat the oil in a large saucepan, add the onion and sauté until golden
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.
Add the courgettes and capsicums and continue to cook for 20 minutes.
Place the contents of the tin of tomatoes in a blender or food processor and
process until smooth.
Add the beans, tomato puree and spices to the vegetables and cook very gently
for a further 8-10 minutes.
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.
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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