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CousCous De Legumes

chef.pierre's picture
Ingredients
  Couscous 9 Ounce (250 Gram, Coarse Semolina)
  Olive oil/Sesame oil 2 Fluid Ounce (50 Milliliter)
  Garlic 2 Clove (10 gm), crushed
  Whole carrots 4 Medium
  Peeled onions 6 Small, studded with a clove each
  Courgettes pieces 2 , cut into 1-inch pieces
  Fennel heads 2 , quartered
  Potatoes 2 , peeled, quartered
  Turnips 2 , peeled and quartered
  Ripe tomatoes 4 , quartered
  Pepper red To Taste, quartered
  Aubergine 1 , peeled and cut into 1 inch cubes
  Artichoke bottoms 3 , cleaned and quartered
  Leek 1 , washed and cut into 1 inch pieces
  Flat leaf parsley 1 Bunch (100 gm), chopped
  Coriander powder 1 Teaspoon
  Cumin powder 1 Teaspoon
  Ginger 1 Teaspoon, grated
  Bay leaves 2
  Soy sauce 2 Tablespoon
  Cinnamon stick 1⁄2
  Sea salt To Taste
  Pepper To Taste
Directions

MAKING
1 Throughly wash the cous-cous in hot water and allow to dry and swell.
2 In a large saucepan, heat oil and add garlic. Cook until slightly brown.
3 Add in all the vegetables, spices, herbs and soy sauce.
4 Add water to cover and bring to a boil.
5 Place a colander on top, lined with cheesecloth, and place the cous-cous inside.
6 Cover with an inverted plate and seal completely with aluminium foil.
7 Simmer for approx 1 1/2 hours or until the cous-cous is cooked.

SERVING
8 Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Dish: 
Couscous
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
90 Minutes
Ready In: 
105 Minutes
Servings: 
4

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