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Vegetable Couscous
Vegetable Couscous

Before you jump to Vegetable Couscous recipe, you may want to read this short interesting healthy tips about The Meals You Pick To Feed On Are Going To Effect Your Health.

Many folks do not understand that the foods you select can either help you to be healthy or can negatively effect your health. You should also realize that there are foods that you’ll want to avoid at all costs and that would be the majority of food you find at the fast food chain restaurants. The foods that you get from these fast food places are foods that are incredibly unhealthy, loaded with fat and generally have little to no nutrition. That is why we are going to be going over the healthy foods that you should be consuming that will have a positive effect on your health.

Everybody likes to have dessert following their meals and if you are one of those individuals you may want to consider some citrus fruit. All the nutrition in citrus fruit, including vitamin C, are in addition necessary for preserving your health. You may also want to combine a number of things like orange sections, shredded coconut combined with a teaspoon of honey.

By following a number of the suggestions above you will notice that you can be living a healthier life. Also if you cut out all the refined food that you shouldn’t be eating anyway, you might find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to vegetable couscous recipe. You can cook vegetable couscous using 34 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Vegetable Couscous:
  1. Take For the stew:
  2. Get 1 large aubergine, cut into 5 cm cubes
  3. Take 2 medium onions, peeled and quartered
  4. Provide 1 swede, peeled and cut into 5 cm cubes
  5. You need 4 sticks celery cut into 5 cm pieces
  6. You need 4 medium carrots, peeled and cut into 5 cm pieces
  7. Provide 1 large leek, sliced into 5 cm pieces
  8. Provide 1 red and 1 green pepper, cut into 5 cm squares
  9. Use 4 tomatoes, quartered
  10. Provide 150 g green beans
  11. Take 2 medium courgettes, sliced 2 cm thick
  12. Take 2 tablespoons ras el hanout spice mix
  13. Get 1 teaspoon spicy harissa (add more to taste)
  14. Take 1/2 teaspoon ground cinnamon
  15. Prepare 1 bay leaf
  16. Prepare 2 large cloves of garlic, peeled and finely chopped
  17. Use 2 chicken or vegetable stock cubes, dissolved in 750 ml of boiling water
  18. Use Olive oil for frying
  19. Prepare Salt and black pepper
  20. Provide For the couscous:
  21. Provide 750 ml boiling water
  22. Get 500 g medium couscous
  23. Prepare 1 teaspoon salt
  24. Get 1 tablespoon olive oil
  25. Get Optional:
  26. Get 1 x 400g can of chickpeas, drained and rinsed
  27. You need 1 tablespoon each of chopped fresh coriander, parsley and mint
  28. Use For the spicy sauce:
  29. Use 3 – 4 ladles of broth from the vegetable stew
  30. Get 2 tablespoons tomato purée
  31. You need 1/2 teaspoon sugar
  32. Provide 1 teaspoon pomegranate molasses
  33. Take 1 tablespoon harissa, more (or less) if you prefer
  34. Use to taste Salt
Instructions to make Vegetable Couscous:
  1. To make the stew: - In a big saucepan, fry the aubergine in a little olive oil until it begins to brown and is almost cooked through. Remove to a dish and place to one side.
  2. Pour some more olive oil into the pan and add the other vegetables, except for the green beans and the courgettes. Fry over a high heat until they show small patches of colour. Add the stock.
  3. Add all of the spices and the garlic. Mix well.
  4. Add the fried aubergine, the green beans and the courgettes, then continue to simmer very gently until the beans and courgettes are tender.
  5. Make the couscous as per the packet, adding the salt, olive oil (and the chickpeas if using).
  6. To make the spicy sauce: - Put the 3 – 4 ladles of stock from the vegetables into a saucepan, add the tomato purée, the sugar, the pomegranate syrup and the harissa to taste. Season with salt, simmer for about 5 minutes.
  7. To serve: - Fluff up the couscous with a fork and, if you wish, add the chopped fresh herbs and mix well.
  8. Spoon some couscous onto each plate, make a well in the centre and ladle on the vegetable stew.
  9. Add the meat, fish, chicken or sausages if you’re serving them, and pass round the spicy sauce.

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