One pot couscous with harissa

1 servings

Ingredients

Quantity Ingredient
300 millilitres Hot vegetable stock
200 grams Couscous; (7 oz)
2 tablespoons Vegetable oil
1 Onion
2 Garlic cloves
½ teaspoon Ground cumin
¼ teaspoon Cinnamon
1 Butternut squash
1 Yam
1 White sweet potato
1 can Chick peas
2 Red peppers
2 Yellow courgettes
900 millilitres Vegetable stock
50 grams Raisins; (2 oz)
2 tablespoons Flaked almonds
1 Green chilli
3 tablespoons Chopped coriander
1 tablespoon Harissa paste

Directions

For the couscous, pour the boiling stock over the couscous, stir and cover with a lid, leave for 5 minutes. Stir again and cover with a lid, leave for a further 5 minutes.

Heat the oil, add the onions and cook until soft, add the garlic. Add the spices and cook for a further 3-4 minutes, add the vegetables and cook for 2 minutes.

Add the harissa to the vegetables, reduce the heat until the vegetables are cooked and nearly all the liquid has evaporated. Stir in the couscous and mix well together, season to taste and add the chopped coriander. Serve Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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