Couscous with Vegetables and Coriander

Name: Couscous with Vegetables and Coriander
Yield: serves 8
Ingredients: 340 g courgettes, sliced into 5mm rounds; salt and freshly ground pepper; 150 ml vegetable stock or water; 110–170 g peas; 2 tablespoons freshly chopped parsley; 2–3 tablespoons fresh basil, oregano or coriander leaves; 55 g black olives, optional; 225–340 g couscous; 10 tablespoons olive oil or 6 tablespoons olive oil and 4 tablespoons melted butter; 340 g onions, chopped; 340 g carrots, diced into 7mm dice; 2 cloves garlic, crushed; ½–1 tablespoon whole coriander seeds, freshly ground; 450 g very ripe tomatoes, peeled and chopped, or; 1 ×400 g tin tomatoes including the juice; 1–2 fresh chillies, cut into thin slices

Preparation info

serves
8

Difficulty
Medium

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Ingredients

225–340 g couscous
10 tablespoons olive oil or 6 tablespoons

Main course
Vegetarian

Method

Measure the volume of couscous and soak in an equal volume of warm water for about 15 minutes or until all the water has been absorbed. Heat 4 tablespoons olive oil in a saucepan, add the onions, carrots, garlic and coriander, cover and sweat over a gentle heat until soft but not coloured. Add the t