Free Recipe Vegetable Couscous 2
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Vegetable Couscous 2 Recipe
1 Onion chopped
2 Garlic cloves crushed
1 pt Vegetable stock; (or use
-bouillon cube)
1 Red bell pepper cut into
-large chunks
1 Yellow bell pepper cut into
-large chunks
1 Aubergine; (egg plant) cut
-into chunks
2 Courgettes; (zucchini) cut
-into chunks
2 Level tspns ground cumin
1 Level tspn paprika
1 Level tspn turmeric
1/2 Level tspn ground ginger
1/2 Level tspn allspice
1/2 pt Sieved canned tomatoes
6 oz Canned chickpeas; (garbanzo
-beans) drained
Couscous
2 ts (level) harissa paste
Salt freshly ground black
-pepper
Vegetable Couscous 2 Preparation
Put onion, garlic and half vegetable stock in a saucepan.Cover and bring to the boil for 5 – 10 mins. Uncover pan reduce heat simmer for 20 – 30 mins stirring occasionally. Add red and yellow peppers egg plant zucchini and simmer until softened. Stir in the spices then add sieved tomatoes the remaining stock and the garbanzo beans. Simmer for about 20 mins until veg are tender and the liquid has reduced. About 10 mins before the end of cooking time put couscous in a metal colander lined with a clean j-cloth or some muslin and place above the simmering vegetables in the saucepan. Cover the colander and steam couscous for 10 mins or until just cooked. Fluff up the grains with a fork. Stir in a little of the harissa paste (not sure about the fat content but you could leave it out if it”s too high)into the vegetables, season to taste and arrange on top of the couscous. Sprinkle with parsley or cilantro. Mix remaining harissa paste with a little liquid from vegetables and serve separately.(optional) Posted to fatfree digest by M. Olsen <maralyn.olsen@virgin.net> on Nov 08, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Vegetable Couscous 2?
If you know a better Vegetable Couscous 2 Recipe please comment below.