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

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