Recipe

Hosted By
Alex

		Spiced Vegetable Couscous
		Serving Size - 6
		Prepared By - Janine & Terry
		Recipe Rating	Printer Friendly Recipe

3 tablespoons vegetable oil

1 large onion, finely chopped

2 garlic cloves, crushed

1 tablespoon tomato paste

1/2 teaspoon ground turmeric

1/2 teaspoon cayenne pepper

1 teaspoon ground coriander

1 teaspoon ground cumin

1 1/2 cups cauliflower florets

8 ounces baby carrots, trimmed

1 red bell pepper, seeded and diced

4 beefsteak tomatoes

8 ounces zucchini, thickly sliced

14-ounce can chickpeas, drained and rinsed

3 tablespoons chopped cilantro

salt and ground black pepper

FOR THE COUSCOUS

1 teaspoon salt

2 2/3 cups couscous

2 tablespoons butter

Heat 2 tablespoons of the oil in a large pan, add the onion and garlic, and cook until soft. Stir in the tomato paste, turmeric, cayenne, ground coriander and cumin. Cook, stirring, for 2 minutes. Add the cauliflower, carrots and pepper, with enough water to come halfway up the vegetables. Bring to a 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. Add the sliced zucchini, chickpeas and tomatoes to the other vegetables and cook for another 10 minutes. Stir in the cilantro and season with salt and pepper. Keep hot. To cook the couscous, bring 2 cups water to a boil in a large saucepan. Add the remaining oil and the salt. Remove from the heat and add the couscous, stirring. Let swell for 2 minutes, then add the butter 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 any liquid over. Garnish and serve.