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.
Converted by MC_Buster.
Recipe by: Fresh Food
Converted by MM_Buster v2.0l.
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