Recipe #3 Vegetable Couscous (vegan)
Shopping list (4 portions)
In a big bowl I added 1 cup of dry couscous with some turmeric and 1/2 vegetable stock cube. I poured over this 2 cups of boiling water, stirred a bit, not too much as you don't want to loose the steam. Cover this as soon as you can with a cloth or dish and let it be for around 5 min. When this is done you will have nice fluffy cooked couscous.
Serve the vegetables on a couscous bed.
- 1 cup of dry couscous
- turmeric, cinnamon, cayenne pepper
- salt & pepper
- Olive oil
- 2 carrots
- 1 courgette
- 1/2 butternut squash
- 1 onion
- 2 garlic cloves
Method
I cut the vegetables into big chunks and placed them in a wok with a big of olive oil (+- 1 tablespoon)
Seasoned with salt, pepper, cinnamon (1 teaspoon) and cayenne pepper till they were getting roasted on the outside. (this pre roasting in a pan or wok gives the vegetables more flavour, you can use whatever vegetables you like: asparagus, cabbage, broccoli, brussels sprouts, etc)
Then I transferred everything into an oven proof dish and left it to roast on 250oC for 30min. At the end I added 1 mug of water and half a vegetable stock cube (optional 1 cup of frozen peas and 1/2 can chickpeas)
Then I transferred everything into an oven proof dish and left it to roast on 250oC for 30min. At the end I added 1 mug of water and half a vegetable stock cube (optional 1 cup of frozen peas and 1/2 can chickpeas)
In a big bowl I added 1 cup of dry couscous with some turmeric and 1/2 vegetable stock cube. I poured over this 2 cups of boiling water, stirred a bit, not too much as you don't want to loose the steam. Cover this as soon as you can with a cloth or dish and let it be for around 5 min. When this is done you will have nice fluffy cooked couscous.
Serve the vegetables on a couscous bed.
