Couscous with Spicy Beans and Vegetables


1 lb couscous
1 tsp salt
4 tbsp margarine
3 tbsp vegetable oil
1 large onion, finely chopped
2 garlic cloves, crushed
l tbsp tomato puree
1/2 tsp ground turmeric
1/2 tsp cayenne pepper
1/2 tsp ground coriander
1 tsp ground cumin
8 oz cauliflower florets
8 oz baby carrots, trimmed
1 red pepper, seeded and diced
6 tomatoes
8 oz courgettes, thickly sliced
14 oz can chickpeas, drained and rinsed
3 tbsp chopped fresh coriander
salt and freshly ground black pepper
fresh coriander sprigs, to garnish


  1. Heat 2 tbsp of the oil in a large pan, add the onion and garlic and cook until soft.
  2. Stir in the tomato puree, turmeric, cayenne, ground coriander and cumin. Cook, stirring, for 2-3 minutes.
  3. Add the cauliflower, carrots and red pepper, with enough water to come half-way up the vegetables. Bring to the boil, then lower the heat, cover and simmer for 10 minutes.
  4. Plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away the skins and chop the flesh.
  5. Add the sliced courgettes, chickpeas and tomatoes to the other vegetables and cook for a further 10 minutes.
  6. Stir in the chopped fresh coriander and season with salt and pepper. Keep hot.
  7. To cook the couscous, bring 2 cups water to the boil in a large saucepan. Add the remaining oil and the salt. Remove from the heat and add the couscous, stirring. Allow to swell for 2 minutes. Add the margarine and heat through gently, stirring to separate the grains.
  8. Turn the couscous out onto a warm serving dish and spoon the vegetables on top, pouring over any liquid. Garnish with fresh coriander sprigs and serve hot.

Makes 6 servings.

Source: Essential Vegetarian