Vegetable Couscous

Name: Vegetable Couscous
Ingredients: 1 tbsp olive oil; 2 tbsp tomato or vegetable purée; ½ tsp ground coriander; 2 tbsp lemon juice; 2 tbsp chopped coriander; 12 oz / 340 g cooked chick peas; 2 tbsp tomato or vegetable purée; salt, to taste; ¼ tsp cayenne pepper or chilli powder; ¼ tsp cayenne pepper or chilli powder; 2 garlic cloves, peeled and crushed; 1 onion, peeled and chopped; ½ tbsp ground coriander; 1 tsp ground cardamom; 3–4 garlic cloves, peeled and crushed; 1 tbsp cumin seeds; 2 tbsp olive oil; 1 medium aubergine, diced; 1 tsp freshly ground black pepper; 4 cloves; 2 small turnips, peeled and diced; 1 green or red pepper, deseeded and sliced; 2–3 courgettes, sliced; 12 oz / 340 g ripe tomatoes, skinned and chopped; ½ pt / 280 ml water or stock; 8 oz / 230 g couscous; 1 green or red pepper, deseeded and sliced; 2 carrots, peeled and sliced

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

1 onion, peeled and chopped
3–4 garlic cloves, peeled and crushed
1 tbsp cumin seeds

Stew
Main course
Spicy
Vegan

Method

Fry the onion, garlic and spices in the olive oil in a large saucepan for 2–3 minutes, and then add the remaining vegetables together with the water or stock. Bring to the boil, and simmer until the vegetables are tender but not mushy. Meanwhile, steam the couscous.

Just before serving, stir the chick peas and coriander into the vegetable stew, br