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This tasty, satisfying vegetarian main
course is cheap and easy to make and can be prepared with any number
of seasonal vegetables such as spinach, peas, broad beans or baby
corn.
Ingredients
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1 large onion, chopped
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2 garlic cloves, crushed
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225 gram cauliflower florets
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225 gram baby carrots, washed and trimmed
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1 red bell pepper, seeded and diced
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225 gram courgettes, sliced
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4 beefsteak tomatoes, skinned and sliced
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3 tbsp chopped coriander
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coriander sprigs to garnish
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3 tbsp olive oil
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1 tbsp tomato puree
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1 tsp ground turmeric
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1 tsp cayenne pepper
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1 tsp ground cumin
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400 gram chickpeas, drained and rinsed
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salt and black pepper to taste
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450 gram couscous
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50 ml sunflower oil
Method
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Heat 2 tbsp olive oil in a pan, add the
onion and garlic and cook it until soft. Stir in the tomato puree,
turmeric, cayenne, ground coriander and cumin. Cook for 2 minutes.
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Add the cauliflower, carrots and pepper,
with enough water to come halfway up the vegetables. Bring to the
boil, then lower the heat, cover and simmer for 10 minutes. Add the
courgettes, chickpeas and tomatoes and cook for 10 minutes. Stir in
the fresh coriander and season. Keep hot.
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To cook the couscous, bring 475 ml water
to the boil in a large pan. Add the remaining olive oil and a pinch
of salt. Remove from the heat and add the couscous. Allow to swell
for 2 minutes, then add the sunflower oil and heat through, stirring
to separate the grains.
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Turn the couscous out on a warm serving
dish, and spoon the cooked vegetables on top, pouring over any
liquid. Garnish with coriander and serve immediately. Serves 6.
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