Spicy Vegetable Couscous Cooking Recipes

Ingredients :

2 tbsp

2

1

1

2

2 tsp

1 tsp

1 tsp

350 g

2

1¹/2 cup

2

250 g

2

1

425 g

2 tbsp

2 tbsp

Couscous :

1¹/4 cup

30 g

1 cup

olive oil

cloves garlic, crushed

small red chili, finely chopped

leek, thinly sliced

small fennel bulbs, sliced

ground cumin

ground coriander

ground turmeric

garam masala

sweet potato, chopped

parsnips, sliced

vegetable stock

zucchini, thickly sliced

broccoli, cut into florets

tomatoes, peeled and chopped

large red capsicum, chopped

can chickpeas, drained

chopped fresh flat leaf parsley

chopped fresh lemon thyme

instant couscous

butter

hot vegetable stock

1. Heat the oil in a large pan and add the garlic, chili, leek and fennel.
2. Cook over medium heat for 10 minutes, or until the leek and fennel are soft and golden brown.
3. Add the cumin, coriander, turmeric, garam masala, sweet potato and parsnip.
4. Cook for 5 minutes, stirring to coat the vegetables with spices.
5. Add the vegetable stock; cover and simmer for 15 minutes.
6. Stir in the zucchini, broccoli, tomato, capsicum and chickpeas.
7. Simmer, uncovered for 30 minutes, or until the vegetables are tender.
8. Fold in the chopped fresh herbs and serve on a bed of couscous.
9. To make Couscous : Place the couscous in a bowl and add the butter.
10. Pour in the hot vegetable stock and leave to absorb for 5 minutes.
11. Fluff the couscous gently with a fork to separate the grains.

Serves 6

Preparation : 30 minutes

Cooking : 1 hour

Learn how to cook Vegetarian Recipes Subscribe to our newsletter

Get the above cooking ingredients here