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Spiced Couscous And Vegetables

Diet.Chef's picture
For spiced couscous and vegetables
  Olive oil 1 Tablespoon
  Shallot 1 Large, peeled and finely chopped
  Garlic 1 Clove (5 gm), peeled and finely chopped
  Red pepper 1 Small, deseeded and cut into strips
  Yellow pepper 1 Small, deseeded and cut into strips
  Aubergine 1 Small, diced
  Turmeric 1 Teaspoon
  Ground cumin 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground paprika 1 Teaspoon
  Ground coriander 2 Teaspoon
  Saffron strands 1 1⁄4 Pinch (A Large Pinch)
  Tomatoes 2 , peeled, deseeded and diced
  Lemon juice 2 Tablespoon
  Couscous 8 Ounce (225 Grams)
  Vegetable stock 8 Fluid Ounce (225 Milliliter)
  Raisins 2 Tablespoon
  Whole almonds 2 Tablespoon
  Freshly chopped parsley 2 Tablespoon
  Freshly chopped coriander 2 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste

1. Heat the oil in a large frying pan and add the shallot and garlic and cook for 2-3 minutes until softened. Add the peppers and aubergine and reduce the heat.
2. Cook for 8-10 minutes until the vegetables are tender, adding a little water if necessary.
3. Test a piece of aubergine to ensure it is cooked through. Add all the spices and cook for a further minute, stirring.
4. Increase the heat and add the tomatoes and lemon juice. Cook for 2-3 minutes until the tomatoes have started to break down. Remove from the heat and leave to cool slightly.
5. Meanwhile, put the couscous into a large bowl. Bring the stock to the boil in a saucepan, then pour over the couscous. Stir well and cover with a clean tea towel.
6. Leave to stand for 7-8 minutes until all the stock is absorbed and the couscous is tender.
7. Uncover the couscous and fluff with a fork. Stir in the vegetable and spice mixture along with the raisins, almonds, parsley and coriander. Season to taste with salt and pepper and serve.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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