Paul merrett's couscous with vegetables
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Courgettes; finely diced | |
| 1 | large | Aubergine; finely diced |
| 6 | tablespoons | Olive oil |
| 1 | teaspoon | Cumin powder |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Ground coriander |
| ½ | teaspoon | Turmeric |
| 250 | grams | Couscous |
| ½ | pint | Chicken stock; hot |
| 4 | Tomatoes; finely diced | |
| 1 | Red onion; finely chopped | |
| 10 | Mint leaves; finely chopped | |
| 4 | Dsp finely chopped coriander | |
Directions
1 Fry the courgette and aubergine in olive oil until lightly browned, and set aside. Heat 6 tbsp olive oil in a pan. Add the cumin, coriander, paprika and turmeric and stir round in the oil.
2 Add the couscous, stir, pour in the stock, cover and put in a warm place for five minutes. Fork through the cous cous and mix in the courgette and aubergine. Add the tomatoes, coriander, onion and mint. Serve with the tagine.
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Recipe by: Fresh Food
Converted by MM_Buster v2.0l.