Easiest Way to Love at dinner Vegetable Couscous

Easiest Way to Love at dinner Vegetable Couscous Delicious, fresh and tasty.
Vegetable Couscous. Add broth; bring to a boil. Fluff with a fork and serve immediately. Get Vegetable Couscous Recipe from Food Network.
Here, I've developed a vegetarian couscous entree that is savory and slightly sweet with a hint of spice.
Dried fruits, cinnamon, and harissa simmer together with vegetables and savory chickpeas.
Couscous is usually cooked in boiling water and seasoned after it is cooked, but this recipe adds extra flavor by steeping the couscous in chicken or vegetable broth.
You can cook Vegetable Couscous using 34 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Vegetable Couscous
-
It’s of For the stew:.
-
Prepare 1 of large aubergine, cut into 5 cm cubes.
-
It’s 2 of medium onions, peeled and quartered.
-
It’s 1 of swede, peeled and cut into 5 cm cubes.
-
It’s 4 sticks of celery cut into 5 cm pieces.
-
You need 4 of medium carrots, peeled and cut into 5 cm pieces.
-
You need 1 of large leek, sliced into 5 cm pieces.
-
It’s 1 of red and 1 green pepper, cut into 5 cm squares.
-
You need 4 of tomatoes, quartered.
-
You need 150 g of green beans.
-
You need 2 of medium courgettes, sliced 2 cm thick.
-
You need 2 tablespoons of ras el hanout spice mix.
-
It’s 1 teaspoon of spicy harissa (add more to taste).
-
Prepare 1/2 teaspoon of ground cinnamon.
-
Prepare 1 of bay leaf.
-
It’s 2 of large cloves of garlic, peeled and finely chopped.
-
It’s 2 of chicken or vegetable stock cubes, dissolved in 750 ml of boiling water.
-
You need of Olive oil for frying.
-
You need of Salt and black pepper.
-
Prepare of For the couscous:.
-
It’s 750 ml of boiling water.
-
You need 500 g of medium couscous.
-
It’s 1 teaspoon of salt.
-
You need 1 tablespoon of olive oil.
-
You need of Optional:.
-
It’s 1 of x 400g can of chickpeas, drained and rinsed.
-
You need 1 tablespoon of each of chopped fresh coriander, parsley and mint.
-
You need of For the spicy sauce:.
-
It’s 3 of – 4 ladles of broth from the vegetable stew.
-
You need 2 tablespoons of tomato purée.
-
It’s 1/2 teaspoon of sugar.
-
It’s 1 teaspoon of pomegranate molasses.
-
Prepare 1 tablespoon of harissa, more (or less) if you prefer.
-
It’s to taste of Salt.
Before you add any other ingredients your couscous already has great flavor from the broth.
Other delicious couscous recipes to try: Jollof Couscous - This couscous recipe is almost everything Jollof, the only difference is that this takes so much of a shorter time to put together.; Chicken and vegetable couscous - A blend of scotch bonnet, Garlic, Onion, bell peppers, and spices adds a touch Savory and spicy to this meal.
It's full of flavor and really quick to make, this meal.
A quick, versatile way to prepare couscous with summer vegetables – zucchini, yellow squash, and bell peppers, with mushrooms and chickpeas.
Vegetable Couscous instructions
-
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..
-
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..
-
Add all of the spices and the garlic. Mix well..
-
Add the fried aubergine, the green beans and the courgettes, then continue to simmer very gently until the beans and courgettes are tender..
-
Make the couscous as per the packet, adding the salt, olive oil (and the chickpeas if using)..
-
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..
-
To serve: Fluff up the couscous with a fork and, if you wish, add the chopped fresh herbs and mix well..
-
Spoon some couscous onto each plate, make a well in the centre and ladle on the vegetable stew..
-
Add the meat, fish, chicken or sausages if you’re serving them, and pass round the spicy sauce..
This fragrant dish is seasoned with smoky paprika, cardamom, and orange zest.
While the vegetables are roasting, cook the couscous.
Add the vegetable broth to a sauce pot, place a lid on top, and bring to a boil over high heat.
Once boiling, add the couscous, turn off the heat, and cover the pot with the lid once again.
Let the couscous sit, undisturbed, for ten minutes.