| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Fresh food, New |
1 |
servings |
INGREDIENTS
| 3 |
|
Courgettes; finely diced |
| 1 |
lg |
Aubergine; finely diced |
| 6 |
tb |
Olive oil |
| 1 |
ts |
Cumin powder |
| 1 |
ts |
Paprika |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
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
1 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.
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