| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Gabriel’s, Gate |
4 |
servings |
INGREDIENTS
| 2 |
md |
Carrots |
| 2 |
|
Turnips |
| 1 |
|
Red capsicum |
| 2 |
|
Zucchinis |
| 3 |
|
Tomatoes |
| 1 |
tb |
Tomato paste |
| 1 |
ts |
Harissa; (a hot chilli paste) |
| 1 |
ts |
Ground cummin |
| 1 |
|
Clove garlic; crushed |
| 1 |
tb |
Olive oil |
| 3 |
c |
Water |
|
|
Salt and freshly ground pepper |
|
|
A 400 g; (14 oz) can chick |
|
|
; peas, drained |
| 2 |
|
Silverbeet leaves or a handful of; washed and shredded |
|
|
(2 to 3) |
|
|
; spinach |
| 300 |
g |
Couscous; (11 oz) |
|
|
A few sprigs of coriander |
INSTRUCTIONS
Peel and halve carrots crosswise. Peel and halve turnips.
Halve capsicum, remove seeds and cut each half in two. Halve zucchinis
crosswise. Quarter tomatoes.
To a large saucepan add carrots, turnips, capsicum, zucchini, tomato
paste, tomatoes, harissa, cummin, garlic, olive oil, water and salt
and pepper.
Bring to the boil and cook for 10 minutes. Add drained chick peas and
silverbeet and cook for a further 10 minutes.
Meanwhile, place couscous in a strainer and run cold water over it
for a few minutes. Place a damp towel or muslin over the perforated
compartment of your steamer.
Place wet couscous in steamer over cloth and bring water in steamer
to the boil. Steam couscous uncovered for about 10 minutes until
grains are soft.
Serve couscous on a dish and serve the vegetables and liquid in a
serving bowl, topped with sprigs of coriander. Serve from the centre
of the table for all to help themselves.
Converted by MC_Buster.
Per serving: 368 Calories (kcal); 4g Total Fat; (10% calories from
fat); 11g Protein; 71g Carbohydrate; 0mg Cholesterol; 107mg Sodium
Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0
Fruit;
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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