| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Moroccan |
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Potato; diced |
| 1 |
|
Parsnip; diced |
| 2 |
|
Carrots; sliced |
| 1 |
tb |
Olive oil |
| 1 |
|
Red pepper; diced |
| 1 |
|
198 gram tin sweetcorn; drained (7 oz) |
| 2 |
ts |
Schwartz Moroccan Stir-Fry Seasoning |
| 6 |
|
Prunes; halved |
| 1 |
tb |
Plain flour |
| 2 |
tb |
Tomato puree |
| 1 |
tb |
Red wine vinegar |
| 1 |
tb |
Worcestershire sauce |
| 450 |
ml |
Vegetable stock; (3/4 pint) |
| 175 |
g |
Couscous; (6 oz) |
| 1 |
|
Vegetable stock cube |
INSTRUCTIONS
Par-boil the potato, parsnip and carrots in a large saucepan for 3-4
minutes. Drain. Heat the oil in a large saucepan and fry all the vegetables
with 1 tsp Moroccan Stir-Fry Seasoning for 4-5 minutes. Add the prunes and
flour and cook for 1 minute. Mix the tomato puree, vinegar and
Worcestershire sauce with the stock and add to the pan. Bring to the boil.
Cover and simmer gently for 20 minutes, stirring occasionally.
Meanwhile, place the couscous in a bowl. Dissolve the stock cube in 450 ml
(3/4 pint) boiling water and pour over the couscous with the remaining 1
tsp Moroccan Stir-Fry Seasoning. Allow to stand for 10 minutes until all
the liquid is absorbed. Serve with the Vegetable Hotpot.
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