Vegetable Couscous
By Cathcook24
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Ingredients
- 2 cups dried chick peas
- 1/3 * 1/3 cup vegetable oil
- 1 * 1 onion, finely chopped
- 1 * 1 small stick cinnamon
- 200 * 200 g eggplant, cut into 2 cm cubes
- 3 * 3 medium carrots, cut in 5 mm rounds
- 3 * 3 medium new potatoes, cut into 1 cm cubes
- 150 * 150 g pumpkin, cut into 1 cm cubes
- 1/4 * 1/4 teaspoons allspice
- 3 * 3 teaspoons harissa, or to taste
- * cups boiling water
- 100 * 100 g small stringless beans, cut in 5 cm diagonal slices
- 2 * 2 zucchini, unpleed, cut in 1 cm rounds
- 1 * 1 medium, ripe tomato, cut into eight pieces
- 1 * 1 tablespoon chopped flat-leaved parsley
- 1 * 1 tablespoon chopped fresh coriander ground pepper
- Couscous
- 1 * 1 cup couscous
- 3/4 * 3/4 cup boiling water
- 2 * 2 teaspoons butter
Details
Preparation time 15mins
Cooking time 35mins
Preparation
Step 1
Cover chick peas with cold water, overnight.Drain, wash well and cook in large pan, on low simmer for 1 1/2 hours Heat oil in a large heavy-based pan and cook onion and cinnamon stick over low heat until onion softens. Add eggplant, carrots and potatoes cover and cook on low heat for 10 minutes, stirring occasionally with a wooden spoon.Add pumpkin, allspice and Harissa.Pour boiling water over mixture and add chick peas, beans and zucchini.
Stir in tomato and pepper just before serving, Simmer, covered for a further 15 minutes. Garnish with the fresh parsley and coriander.
To prepare Couscous: Pour boiling water on to 1 cup couscous in a bowl.Stir in butter and allow to stand for about 10 minutes
Steam in a pan with a close-fitting lid on low heat for 5 minutes.Serve with vegetables.Note: Couscous is the name given to both the cooked dish and the semolina. HINT It is not necessary to salt eggplant before cooking to remove any bitter juices if eggplant is young and fresh.
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