| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | A, Chef, On, Shoestring | 12 | Servings | |
INGREDIENTS
| 100 | Oil | |
| 4 | Chorizo sausages – sliced | |
| 4 | Courgettes cut into slices | |
| 2 | Aubergines diced into 10mm | |
| squares | ||
| 2 | Cauliflower's into | |
| figurettes and | ||
| blanched | ||
| 1 | Red pepper – diced | |
| 1 | Green pepper – diced | |
| 1 | Chick peas – drained | |
| 1 | Onions – sliced | |
| 100 | g | Roasted peanuts |
| 1 | T | Chopped coriander leaves |
| 2 | 500 g carton sieved tomato | |
| or 2 tins of | ||
| chopped herb tomato | ||
| 1 | Green chillies split, seeded | |
| and shredded | ||
| 3 | Cloves garlic |
INSTRUCTIONS
Either line a colander with a cloth, put in the cous-cous, place over a pan and steam until hot; Or: heat some oil in a pan, toss over the cous-cous and flash through the oven stirring occasionally. Heat the oil in a suitable pan or pans, fry off the vegetables apart from the onions and add the sausage. Separately crisp fry the sliced onion in a little oil. To the vegetables add the cous cous mixing well adding the peanuts. Sprinkle with the crisp onions and mint. For the sauce, warm the sieved tomatoes, add the garlic and chillies. (Chilli sauce can be used instead). Season to taste. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 147
Calories From Fat: 60
Total Fat: 7.1g
Cholesterol: <1mg
Sodium: 165mg
Potassium: 209.4mg
Carbohydrates: 20.1g
Fiber: 2.5g
Sugar: 13.4g
Protein: 4.4g