Vegetable Couscous

Categories: None

Serves: 1 servings

Ingredients:

1 Onion chopped
2 Garlic cloves crushed
1 pt Vegetable stock; (or use
-bouillon cube)
1 Red bell pepper cut into
-large chunks
1 Yellow bell pepper cut into
-large chunks
1 Aubergine; (egg plant) cut
-into chunks
2 Courgettes; (zucchini) cut
-into chunks
2 Level tspns ground cumin
1 Level tspn paprika
1 Level tspn turmeric
1/2 Level tspn ground ginger
1/2 Level tspn allspice
1/2 pt Sieved canned tomatoes
6 oz Canned chickpeas; (garbanzo
-beans) drained
Couscous
2 ts (level) harissa paste
Salt freshly ground black
-pepper

Instructions:
Put onion, garlic and half vegetable stock in a saucepan.Cover and bring to
the boil for 5 - 10 mins. Uncover pan reduce heat simmer for 20 - 30 mins
stirring occasionally. Add red and yellow peppers egg plant zucchini and
simmer until softened. Stir in the spices then add sieved tomatoes the
remaining stock and the garbanzo beans. Simmer for about 20 mins until veg
are tender and the liquid has reduced. About 10 mins before the end of
cooking time put couscous in a metal colander lined with a clean j-cloth or
some muslin and place above the simmering vegetables in the saucepan. Cover
the colander and steam couscous for 10 mins or until just cooked. Fluff up
the grains with a fork. Stir in a little of the harissa paste (not sure
about the fat content but you could leave it out if it's too high)into the
vegetables, season to taste and arrange on top of the couscous. Sprinkle
with parsley or cilantro. Mix remaining harissa paste with a little liquid
from vegetables and serve separately.(optional)

Posted to fatfree digest by "M. Olsen" on Nov
08, 1998, converted by MM_Buster v2.0l.

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