Couscous with Vegetable Sauce

    Couscous with Vegetable Sauce


    1 person made this

    A healthy and tasty vegetarian stew to serve with couscous.

    Herbie's Spices New South Wales, Australia

    Serves: 6 

    • Sauce
    • 3 tablespoons (60g) butter
    • 2 small onions, chopped
    • 3 cloves garlic, chopped finely
    • 6 small zucchini, cut into chunks
    • 2 medium green capsicums, seeded and cored
    • 2 cups pumpkin, cubed
    • 1 large potato, peeled
    • 2 small turnips, sliced
    • 4 cups water (at least)
    • 2 cups chickpeas, cooked and drained (or use tinned)
    • 8 medium tomatoes, diced
    • 1 tablespoon Herbie's Spices Ras el Hanout
    • 1 teaspoon salt
    • Couscous
    • 2 cups water
    • 1 teaspoon salt
    • 1 tablespoon oil
    • 500g quick couscous
    • 2 tablespoons butter

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. To make the sauce; melt the butter in a heavy-based saucepan and add the onion, garlic, zucchini, capsicums, pumpkin, potato and turnip. Saute for 10 minutes.
    2. Add half the water to the vegetables and bring to a boil. Reduce the heat and simmer for 30 minutes.
    3. Add chickpeas, tomatoes, Ras el Hanout, salt and the rest of the water.
    4. Stir well and reduce the heat to a simmer. Cook for another 15 minutes. Towards the end of the cooking time for the sauce, prepare the couscous.
    5. To make the couscous; bring water, salt and oil to the boil and remove from the heat. Stirring constantly, add the couscous. Allow the grains to swell for 2 minutes.
    6. Add the butter and heat the grains over low heat for 3 minutes whilst stirring with a fork.
    7. To assemble; pile the couscous on a large pre-warmed serving dish.
    8. Drain some of the liquid from the vegetables, reserving it in a jug to serve as an accompaniment.
    9. Arrange the vegetables over the couscous, pour over some of the stock, and serve immediately.
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