Paul Merrett’s Couscous With Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Fresh food, New | 1 | Servings | |
INGREDIENTS
| 3 | Courgettes, finely diced | |
| 1 | Aubergine, finely diced | |
| 6 | T | Olive oil |
| 1 | t | Cumin powder |
| 1 | t | Paprika |
| 1 | t | Ground coriander |
| 1/2 | t | Turmeric |
| 250 | g | Couscous |
| 1/2 | pt | Chicken stock, hot |
| 4 | Tomatoes, finely diced | |
| 1 | Red onion, finely chopped | |
| 10 | Mint leaves, finely chopped | |
| 4 | Dsp finely chopped coriander |
INSTRUCTIONS
Fry the courgette and aubergine in olive oil until lightly browned, and set aside. Heat 6 tbsp olive oil in a pan. Add the cumin, coriander, paprika and turmeric and stir round in the oil. 2 Add the couscous, stir, pour in the stock, cover and put in a warm place for five minutes. Fork through the cous cous and mix in the courgette and aubergine. Add the tomatoes, coriander, onion and mint. Serve with the tagine. Converted by MC_Buster. Recipe by: Fresh Food Converted by MM_Buster v2.0l.
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1467
Calories From Fat: 924
Total Fat: 104.6g
Cholesterol: 7.2mg
Sodium: 1275.8mg
Potassium: 1463.4mg
Carbohydrates: 115.2g
Fiber: 11g
Sugar: 15.1g
Protein: 23.6g