| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Chef, On, A, Shoestring |
12 |
servings |
INGREDIENTS
| 100 |
ml |
Oil |
| 4 |
|
Chorizo sausages – sliced |
| 4 |
|
Courgettes cut into slices |
| 2 |
|
Aubergines diced into 10mm squares |
| 2 |
|
Cauliflower's into figurettes and |
|
|
; blanched |
| 1 |
lg |
Red pepper – diced |
| 1 |
lg |
Green pepper – diced |
| 1 |
cn |
Chick peas – drained |
| 1 |
lg |
Onions – sliced |
| 100 |
g |
Roasted peanuts |
| 1 |
tb |
Chopped coriander leaves |
| 2 |
|
500 g carton sieved tomato or 2 tins of |
|
|
; chopped herb tomato |
| 1 |
pk |
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.
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