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Before you jump to Vegetable Couscous recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater
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We hope you got insight from reading it, now let’s go back to vegetable couscous recipe. To cook vegetable couscous you only need 34 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to cook Vegetable Couscous:
- Provide For the stew:
- Take 1 large aubergine, cut into 5 cm cubes
- Prepare 2 medium onions, peeled and quartered
- Use 1 swede, peeled and cut into 5 cm cubes
- Get 4 sticks celery cut into 5 cm pieces
- Provide 4 medium carrots, peeled and cut into 5 cm pieces
- Get 1 large leek, sliced into 5 cm pieces
- Prepare 1 red and 1 green pepper, cut into 5 cm squares
- You need 4 tomatoes, quartered
- Prepare 150 g green beans
- Use 2 medium courgettes, sliced 2 cm thick
- Take 2 tablespoons ras el hanout spice mix
- You need 1 teaspoon spicy harissa (add more to taste)
- Use 1/2 teaspoon ground cinnamon
- You need 1 bay leaf
- Provide 2 large cloves of garlic, peeled and finely chopped
- Take 2 chicken or vegetable stock cubes, dissolved in 750 ml of boiling water
- You need Olive oil for frying
- Prepare Salt and black pepper
- Take For the couscous:
- Use 750 ml boiling water
- You need 500 g medium couscous
- Take 1 teaspoon salt
- Provide 1 tablespoon olive oil
- Take Optional:
- Provide 1 x 400g can of chickpeas, drained and rinsed
- Prepare 1 tablespoon each of chopped fresh coriander, parsley and mint
- Get For the spicy sauce:
- Take 3 – 4 ladles of broth from the vegetable stew
- Provide 2 tablespoons tomato purée
- Use 1/2 teaspoon sugar
- Get 1 teaspoon pomegranate molasses
- Use 1 tablespoon harissa, more (or less) if you prefer
- Use to taste Salt
Steps to make Vegetable Couscous:
- To make the stew: - In a big saucepan, fry the aubergine in a little olive oil until it begins to brown and is almost cooked through. Remove to a dish and place to one side.
- Pour some more olive oil into the pan and add the other vegetables, except for the green beans and the courgettes. Fry over a high heat until they show small patches of colour. Add the stock.
- Add all of the spices and the garlic. Mix well.
- Add the fried aubergine, the green beans and the courgettes, then continue to simmer very gently until the beans and courgettes are tender.
- Make the couscous as per the packet, adding the salt, olive oil (and the chickpeas if using).
- To make the spicy sauce: - Put the 3 – 4 ladles of stock from the vegetables into a saucepan, add the tomato purée, the sugar, the pomegranate syrup and the harissa to taste. Season with salt, simmer for about 5 minutes.
- To serve: - Fluff up the couscous with a fork and, if you wish, add the chopped fresh herbs and mix well.
- Spoon some couscous onto each plate, make a well in the centre and ladle on the vegetable stew.
- Add the meat, fish, chicken or sausages if you’re serving them, and pass round the spicy sauce.
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