Herbies Spices Recipes
Cous Cous with Vegetable Sauce
Ingredients
At a glance
Vegetables & Vegetarian Dishes
Serves
6-8
Sauce :
3 tablespoons butter
2 small onions, chopped
3 cloves garlic, chopped finely
6 small zucchini, cut into chunks
2 medium green capsicums, seeded and cored
2 cups pumpkin, cubed
1 large potato, peeled
2 small turnips, sliced
4 cups water (at least)
2 cups chickpeas, cooked and drained
8 medium tomatoes, diced
1 tablespoon Herbie’s Spices Ras el Hanout
1 teaspoon salt
Couscous:
2 cups water
1 teaspoon salt
1 tablespoon oil
500g “quick” couscous
2 tablespoons butter
Methods/steps
Sauce:
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Melt the butter in a heavy-based saucepan and add the onion, garlic, zucchini, peppers, pumpkin, potato and turnip. Saute for 10 minutes.
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Add half the water and bring to a boil. Reduce the heat and simmer for 30 minutes.
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Add chickpeas, tomatoes, Ras el Hanout, salt and the rest of the water.
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Stir well and reduce the heat to a simmer. Cook for another 15 minutes.
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Towards the end of the cooking time for the sauce, prepare the couscous.
Couscous:
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Bring water, salt and oil to the boil and remove from the heat.
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Stirring constantly, add the couscous. Allow the grains to swell for 2 minutes.
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Add the butter and heat the grains over low heat for 3 minutes whilst stirring with a fork.
To Assemble:
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Pile the couscous on a large pre-warmed serving dish.
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Drain some of the liquid from the vegetables, reserving it in a jug to serve as an accompaniment.
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Arrange the vegetables over the couscous, pour over some of the stock, and serve immediately.
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