Moroccan vegetable hotpot with couscous

Yield: 4 servings

Measure Ingredient
1 large Potato; diced
1 \N Parsnip; diced
2 \N Carrots; sliced
1 tablespoon Olive oil
1 \N Red pepper; diced
1 \N 198 gram tin sweetcorn; drained (7 oz)
2 teaspoons Schwartz Moroccan Stir-Fry Seasoning
6 \N Prunes; halved
1 tablespoon Plain flour
2 tablespoons Tomato puree
1 tablespoon Red wine vinegar
1 tablespoon Worcestershire sauce
450 millilitres Vegetable stock; (3/4 pint)
175 grams Couscous; (6 oz)
1 \N Vegetable stock cube

Par-boil the potato, parsnip and carrots in a large saucepan for 3-4 minutes. Drain. Heat the oil in a large saucepan and fry all the vegetables with 1 tsp Moroccan Stir-Fry Seasoning for 4-5 minutes. Add the prunes and flour and cook for 1 minute. Mix the tomato puree, vinegar and Worcestershire sauce with the stock and add to the pan. Bring to the boil.

Cover and simmer gently for 20 minutes, stirring occasionally.

Meanwhile, place the couscous in a bowl. Dissolve the stock cube in 450 ml (¾ pint) boiling water and pour over the couscous with the remaining 1 tsp Moroccan Stir-Fry Seasoning. Allow to stand for 10 minutes until all the liquid is absorbed. Serve with the Vegetable Hotpot.

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