Vegetable Couscous
   Servings: 4
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 1 3/4 cups fresh vegetable stock
  • 2 carrots, cut into matchstick
  • 2 turnips, cut into matchstick
  • 1 sweet potato, cut into matchstick
  • 1 zucchini, cut into matchstick
  • 1 red bell pepper, cut into matchstick
  • 2 cups tin chickpeas, drained
  • 2 cups tomato, tin hopped
  • 1/4 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp curry powder
  • 1/2 cup couscous, uncooked
  • 20 fl.oz of water
  • Salt to taste
  • 1/4 tsp Saffron, powdered
  1. Heat the oil in a large saucepan; add the onion and sauté until golden brown.
  2. Add the vegetable stock and bring to boil then add the carrots, turnips, and sweet potato. Reduce the heat and simmer for 20 minutes.
  3. Add the zucchini and continue to cook for 10 minutes.
  4. Place the contents of the tin of tomatoes in a blender or food processor and process until smooth.
  5. Add the beans, tomato puree and spices to the vegetables and cook very gently for an additional 8-10 minutes.
  6. Meanwhile, in a separate saucepan, bring 20fl.oz.of water to the boil. Add the couscous, cover, remove from the heat and allow standing for 7 minutes.
  7. Fluff the couscous with a fork, transfer to a heated serving dish and pile the vegetable mixture on top. Serve hot.