Couscous with Vegetable Sauce
1 hour 30 minutes
A healthy and tasty vegetarian stew to serve with couscous.
2 people made this
Ingredients
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
Directions
Preparation:30min ›
Cook:1hour ›
Ready in:1hour30min
- 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.
- Add half the water to the vegetables and bring to a boil. Reduce the heat and simmer for 30 minutes.
- Add chickpeas, tomatoes, Ras el Hanout, salt and the rest of the water.
- 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.
- 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.
- Add the butter and heat the grains over low heat for 3 minutes whilst stirring with a fork.
- To assemble; pile the couscous on a large pre-warmed serving dish.
- Drain some of the liquid from the vegetables, reserving it in a jug to serve as an accompaniment.
- Arrange the vegetables over the couscous, pour over some of the stock, and serve immediately.
