Email to Tammy McNiff      

Recipe Categories: tia's HOME PAGEAfghanCookery APPETIZERS Baking Beans BEVERAGES Bread BREAD BreadMachine BREAKFAST CakeMix Cakes CAKESandPIES CANDY CASSEROLES CentralEuropean Chocolate ChristmasGifts CondimentsJamsetc COOKIES CROCKPOT David DESSERTS DessertsHEALTHY FISHandSEAFOOD FrozenConvenience FRUIT Grains Health HolidayDishes IceboxCookies IceCream Indian Italian LOWFAT MakeAhead MEATS Mexican MezzeTapas Microwave MiddleEastern Muffins PASTA PASTRIES Pie POULTRY PRESSURECOOKER Quick RICE SALADandDRESSING SANDWICHES SAUCES SNACKS Snacks SoupsandStews SOUPSandSTEWS Spice_Blends Tapas Thai Vegan VEGETABLES VEGETARIAN Vietnamese

Vegetable Couscous




Source of Recipe


Vegetarian Society


List of Ingredients




3 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
1 aubergine, cut into large cubes
2 courgettes, cut into chunks
1 red pepper, seeded and cut into chunks
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon allspice
600ml/1 pint passata or sieved canned tomatoes
150ml/1/4 pint vegetable stock
175g/6oz canned chick peas, drained
50g/2oz 'no need to soak' dried apricots, sliced
225g/8oz couscous
2 teaspoons harissa paste
Salt and freshly ground black pepper
2 tablespoons chopped fresh coriander




Recipe



1 Heat the olive oil in a deep saucepan and gently fry the onion and garlic until soft and golden. Add the aubergine, courgettes and red pepper and fry gently, stirring occasionally, for five minutes.

2 Stir in all the spices and cook gently for one minute. Add the passata and the stock and bring to the boil. Reduce the heat to a simmer and stir in the chick peas and apricots. Simmer for 20~25 minutes, until the vegetables are tender and the liquid has reduced.

3 About ten minutes before serving, put the couscous in a colander lined with a J-cloth and place above the simmering vegetables.

4 Fork through the couscous to separate the grains and fluff it up. Spoon it onto the warmed serving plates. Mix the harissa paste with a little of the sauce, and either hand round separately or stir back into the vegetable stew. Check the seasoning and serve with the couscous, sprinkled with coriander. Serves four.