| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Antony’s, Morocco |
1 |
servings |
INGREDIENTS
| 4 |
fl |
Red onion; chopped |
| 3 |
|
Cloves garlic; chopped |
| 1 |
pt |
Vegetable stock |
| 1 |
ts |
Cumin |
| 1 |
ts |
Coriander |
| 1 |
ts |
Paprika |
| 1 |
ts |
Saffron |
| 1 |
ts |
Ginger |
| 3 |
sm |
Green peppers; cored and cut into |
|
|
; thin strips |
| 4 |
sm |
Turnips. peeled and cut into thin slices |
| 300 |
g |
Carrots; peeled and cut into |
|
|
; thin strips |
| 300 |
g |
White cabbage; quartered and left |
|
|
; attached to the |
|
|
; base |
| 300 |
g |
Courgettes; cut into thin |
|
|
; strips |
| 300 |
g |
Aubergine; cut into thin |
|
|
; strips |
| 300 |
g |
Peas |
| 1 |
lg |
Tin tomatoes |
| 2 |
ts |
Harissa |
| 1 |
|
500 gram pac couscous |
|
|
Salted almonds to garnish |
INSTRUCTIONS
Fry the spices with the olive oil, add the stock and bring to the
boil, add the tomatoes and simmer.
Add the peppers, turnips, carrots, white cabbage and salt to the pan
and simmer for a further 15 minutes.
Add the courgettes and aubergine. Cover and leave to simmer for 15
minutes.
Pour almost boiling water over the couscous and leave for 10 minutes.
Allow to cool and add the couscous to the couscousier, and steam it
over the simmering vegetable mix for 10-12 minutes.
Spoon the couscous into a ring around the serving dish, spoon out the
vegetable mix into the centre of the dish.
Add salted almonds to garnish.
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