Vegetable Cous Cous

Name: Vegetable Cous Cous
Ingredients: 1.5 litres/2½ pints/6 cups tomato juice; 225 g/½ lb tomatoes, peeled, chopped and seeded; 1 garlic clove, crushed; 250 ml/8 fl oz/1 cup tomato stock or juice; 250 ml/8 fl oz/1 cup tomato stock or juice; 50 pearl onions, peeled; 24 spears fresh asparagus, snapped and peeled; 12 tiny purple finger aubergines/eggplant; 12 tiny purple finger aubergines/eggplant; 24 ears fresh baby corn, shucked; 8 fresh tomatoes, seeded and quartered; 24 baby turnips, scraped with 1 cm/½ inch stem left; 24 , small fresh okra pods, trimmed; 24 baby carrots, scraped with1 cm/½ inch stem left; 24 baby turnips, scraped with 1 cm/½ inch stem left; juice of 1 lemon; 24 baby carrots, scraped with1 cm/½ inch stem left; 1 tablespoon olive oil; ½ teaspoon cumin, ground; ⅛ teaspoon cinnamon, ground; 2 tablespoons each fresh lemon and lime juice; 2 tablespoons each fresh lemon and lime juice; 1 teaspoon each sambal olek and harissa paste; 1 teaspoon each sambal olek and harissa paste; ¼ teaspoon coriander seed, ground; ½ teaspoon anise seed; 1.5 litres/2½ pints/6 cups water; 12 garlic cloves, peeled and crushed; 1 teaspoon anise seed; 2 teaspoons each cumin, coriander and ginger, ground

Preparation info

Difficulty
Medium

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

In contrast to the first course which is served in elegant individual portions, this main course is startling and ample - a contemporary variant on a classic Bedouin marriage dish that would be made with lamb and other meats. Here it is made with the most beautiful of tiny, early vegetables in a brilliantly garish plethora of vivid colours. Serve this splendidly festive dish with small bowls of spicy harissa sauce.

Traditionally the Bedouin bride would have divided the gra

Ingredients

Starter
Spicy
Vegan

Ingredients

Method