| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1 | Servings | ||
INGREDIENTS
| 4 | Red onion, chopped | |
| 3 | Cloves garlic, chopped | |
| 1 | pt | Vegetable stock |
| 1 | t | Cumin |
| 1 | t | Coriander |
| 1 | t | Paprika |
| 1 | t | Saffron |
| 1 | t | Ginger |
| 3 | Green peppers, cored and cut | |
| into | ||
| thin strips | ||
| 4 | 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 | Tin tomatoes | |
| 2 | t | 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 796
Calories From Fat: 50
Total Fat: 5.9g
Cholesterol: 0mg
Sodium: 1723.9mg
Potassium: 3189.6mg
Carbohydrates: 153.6g
Fiber: 47.9g
Sugar: 39.4g
Protein: 42.2g