CousCous De Legumes
|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|
|Soy sauce||2 Tablespoon|
|Sea salt||To Taste|
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.
8 Serve hot.