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
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
- Heat 2 tbsp of the oil in a large pan, add the onion and garlic and cook until soft.
- Stir in the tomato puree, turmeric, cayenne, ground coriander and cumin. Cook, stirring, for 2-3 minutes.
- 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.
- Plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away the skins and chop the flesh.
- Add the sliced courgettes, chickpeas and tomatoes to the other vegetables and cook for a further 10 minutes.
- Stir in the chopped fresh coriander and season with salt and pepper. Keep hot.
- 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.
- 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