Spiced Vegetable With Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Delicate blend of flavours coming together to make one gorgeous meal. Ingredients:
for the vegetables...... |
250g pumpkin, chopped |
2 tablespoons oil |
1 medium onion, sliced |
2 cloves garlic, sliced |
2 teaspoons cumin seeds |
1 teaspoon coriander seeds |
pinch ground chilli |
1/2 medium eggplant, chopped |
1 medium red capsicum, chopped |
3 medium tomatoes, peeled, seeded, chopped |
3 small zucchini, chopped |
80ml (1/3 cup) tomato paste |
375ml (11/2 cups) water |
1 vegetable stock cube |
310g can chick peas, rinsed, drained |
1 tablespoon chopped fresh oregano |
for the couscous...... |
500ml (2 cups) water |
350g (2 cups) couscous |
75g butter |
1 tablespoon chopped fresh mint |
1/2 teaspoon garam masala |
Directions:
1. For the Vegetables.....
2. Boil, steam or microwave pumpkin until tender; drain.
3. Heat oil in pan, add onion and garlic, cook, stirring, until onion is soft.
4. Add seeds and chilli, cook, stirring, until fragrant.
5. Add eggplant, capsicum and tomatoes, cook, stirring, 3 minutes.
6. Add zucchini and combined paste, water and crumbled stock cube, simmer, covered, about 10 minutes or until vegetables are tender.
7. Stir in pumpkin, chick peas and oregano, simmer, uncovered, until heated through.
8. For the Couscous......
9. Boil water in pan, add couscous, remove from heat, stand 3 minutes.
10. Add butter, stir over heat until butter is melted and grains are coated; stir in mint and garam masala.
11. Serve vegetables over a platter of Couscous.
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