Vegetable Couscous.
You can have Vegetable Couscous using 34 ingredients and 9 steps. Here is how you cook that.
Ingredients of Vegetable Couscous
- You need of For the stew:.
- It's 1 of large aubergine, cut into 5 cm cubes.
- Prepare 2 of medium onions, peeled and quartered.
- You need 1 of swede, peeled and cut into 5 cm cubes.
- You need 4 sticks of celery cut into 5 cm pieces.
- It's 4 of medium carrots, peeled and cut into 5 cm pieces.
- It's 1 of large leek, sliced into 5 cm pieces.
- You need 1 of red and 1 green pepper, cut into 5 cm squares.
- It's 4 of tomatoes, quartered.
- You need 150 g of green beans.
- It's 2 of medium courgettes, sliced 2 cm thick.
- It's 2 tablespoons of ras el hanout spice mix.
- Prepare 1 teaspoon of spicy harissa (add more to taste).
- Prepare 1/2 teaspoon of ground cinnamon.
- You need 1 of bay leaf.
- You need 2 of large cloves of garlic, peeled and finely chopped.
- It's 2 of chicken or vegetable stock cubes, dissolved in 750 ml of boiling water.
- Prepare of Olive oil for frying.
- Prepare of Salt and black pepper.
- It's of For the couscous:.
- You need 750 ml of boiling water.
- You need 500 g of medium couscous.
- Prepare 1 teaspoon of salt.
- It's 1 tablespoon of olive oil.
- You need of Optional:.
- It's 1 of x 400g can of chickpeas, drained and rinsed.
- You need 1 tablespoon of each of chopped fresh coriander, parsley and mint.
- Prepare of For the spicy sauce:.
- It's 3 of – 4 ladles of broth from the vegetable stew.
- You need 2 tablespoons of tomato purée.
- Prepare 1/2 teaspoon of sugar.
- It's 1 teaspoon of pomegranate molasses.
- Prepare 1 tablespoon of harissa, more (or less) if you prefer.
- It's to taste of Salt.
Vegetable Couscous instructions
- To make the stew: In a big saucepan, fry the aubergine in a little olive oil until it begins to brown and is almost cooked through. Remove to a dish and place to one side..
- Pour some more olive oil into the pan and add the other vegetables, except for the green beans and the courgettes. Fry over a high heat until they show small patches of colour. Add the stock..
- Add all of the spices and the garlic. Mix well..
- Add the fried aubergine, the green beans and the courgettes, then continue to simmer very gently until the beans and courgettes are tender..
- Make the couscous as per the packet, adding the salt, olive oil (and the chickpeas if using)..
- To make the spicy sauce: Put the 3 – 4 ladles of stock from the vegetables into a saucepan, add the tomato purée, the sugar, the pomegranate syrup and the harissa to taste. Season with salt, simmer for about 5 minutes..
- To serve: Fluff up the couscous with a fork and, if you wish, add the chopped fresh herbs and mix well..
- Spoon some couscous onto each plate, make a well in the centre and ladle on the vegetable stew..
- Add the meat, fish, chicken or sausages if you’re serving them, and pass round the spicy sauce..
