Here's a great simple vegetarian recipe.
I love cooking with couscous and this is one of my favourite recipes. It is one of my own, so quantities and timings are a bit vague because I don't usually pay much attention to these. This is why I will never make a successful cookery writer!!
Feel free to change the combination of vegetables - experiment with what you like! This serves 4 - roughly...
Feel free to change the combination of vegetables - experiment with what you like! This serves 4 - roughly...
Ingredients
200g/7oz Couscous
250ml/9fl oz of Hot Vegetable Stock
1 tsp Ground Cumin
1 tbsp Ground Coriander
A Handful of Fresh Coriander Leaves - roughly chopped
1 Red Pepper
1 Yellow Pepper
2 Zucchini (Courgettes)
1 Eggplant (Aubergine)
1 Onion
1 Garlic Clove
1 Cup of chick peas - easiest to use canned or frozen. If using dried then you will need to soak overnight and cook according to the instructions on the pack.
250ml/9fl oz of Hot Vegetable Stock
1 tsp Ground Cumin
1 tbsp Ground Coriander
A Handful of Fresh Coriander Leaves - roughly chopped
1 Red Pepper
1 Yellow Pepper
2 Zucchini (Courgettes)
1 Eggplant (Aubergine)
1 Onion
1 Garlic Clove
1 Cup of chick peas - easiest to use canned or frozen. If using dried then you will need to soak overnight and cook according to the instructions on the pack.
Cook!!
Pre-heat your oven to 190C/375F. Cut up your vegetables into large chunks and put into a roasting tray. Sprinkle with olive oil and put into the oven for around 20 minutes. You will need to check after 10 minutes and turn the vegetables over in the pan.
Put the couscous in a bowl and add the stock and leave aside to soak.
Meanwhile chop the onion. Heat 1 tablespoon of olive oil in a large frying pan over a low heat. Fry the onion gently until soft - do not allow to brown. Add the chick peas and cook through for two minutes.
Add the ground cumin and ground coriander to the onion and chick peas, stir well and cook for a minute or so.
Add the roasted vegetables and the couscous to the frying pan. Add the Coriander leaves. Stir well and heat through briefly.
Put the couscous in a bowl and add the stock and leave aside to soak.
Meanwhile chop the onion. Heat 1 tablespoon of olive oil in a large frying pan over a low heat. Fry the onion gently until soft - do not allow to brown. Add the chick peas and cook through for two minutes.
Add the ground cumin and ground coriander to the onion and chick peas, stir well and cook for a minute or so.
Add the roasted vegetables and the couscous to the frying pan. Add the Coriander leaves. Stir well and heat through briefly.
Eat!!!
All you need to do now is serve up and eat. You can service with a green salad, or just as it is!
Try it and let me know what you think.
Try it and let me know what you think.
A Smallholder's Diary
This is my blog, A Smallholder's Diary about trying to live a more self-sufficient life which includes regular vegetarian recipes.
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- heipet heipet Aug 22, 2008 @ 1:58 pm
- Hi Rumpleteazer! This is a great recipe, thank you! I just came back from my vacation in France where we go camping on the Atlantic coast with friends - and each year our friend Horst makes a great couscous meal for about 20 people on his camping stove. It is the highlight of each stay there - and we enjoyed it this year more than ever. He always makes it in two versions - one vegetarian and one with meat.
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- CreativeArtist CreativeArtist Jun 11, 2008 @ 12:58 pm
- Thanks for joining the Vegetarian Recipes Group.
by Rumpleteazer
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