Vegetable Couscous Recipe

Name: Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 litres vegetable stock The best you can find - not stock cubes; 2 large carrots washed unpeeled - roughly chopped; 3 stalks celery washed - roughly chopped; 2 large onions washed - unpeeled; each chopped into 6 pieces; 2 large tomatoes washed and roughly chopped; 12 each black peppercorns; 2 each bay leaves; 3 stalks italian parsley; 6 tablespoons olive oil, extra-virgin; 1 medium red onion peeled and finely chopped; 1 teaspoon cumin; 1 teaspoon paprika; 1 teaspoon cinnamon; 1 pinch saffron threads; 1/2 teaspoon chili pepper flakes dried chili; 1 tablespoon tomato paste; 400 grams tomatoes, canned; 8 each baby carrots peeled left whole - leave 1/2 inch of the green tops on; 4 each turnip small baby - peeled and each cut into 4 - leave 1/2 inch of the green stalks attached; 4 each zucchini small baby - halved length ways then each half cut into 3; 1 each sweet red bell peppers red bell pepper sliced into 1/4 inch strips; 400 grams chickpeas (garbanzo beans) canned - drained and washed; 200 grams beans fresh green baby - topped and left whole; 2 tablespoons raisins, seedless; 400 grams couscous; 1 tablespoon butter; 1 bunch cilantro corriander - small bunch leaves picked

Servings: persons

2 litres vegetable stock The best you can find - not stock cubes
2 large carrots washed unpeeled - roughly chopped
3 stalks celery washed - roughly chopped
2 large onions washed - unpeeled; each chopped into 6 pieces
2 large tomatoes washed and roughly chopped
12 each black peppercorns
2 each bay leaves
3 stalks italian parsley
6 tablespoons olive oil, extra-virgin
1 medium red onion peeled and finely chopped
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cinnamon
1 pinch saffron threads
1/2 teaspoon chili pepper flakes dried chili
1 tablespoon tomato paste
400 grams tomatoes, canned
8 each baby carrots peeled left whole - leave 1/2 inch of the green tops on
4 each turnip small baby - peeled and each cut into 4 - leave 1/2 inch of the green stalks attached
4 each zucchini small baby - halved length ways then each half cut into 3
1 each sweet red bell peppers red bell pepper sliced into 1/4 inch strips
400 grams chickpeas (garbanzo beans) canned - drained and washed
200 grams beans fresh green baby - topped and left whole
2 tablespoons raisins, seedless
400 grams couscous
1 tablespoon butter
1 bunch cilantro corriander - small bunch leaves picked

1
This dish is all about the quality of your ingredients.
2
Use the very best vegetable stock you can find and boost it as follows: Put the stock into a stock pot over heat on the stove.
3
Add the chopped large carrots, celery, onions, tomatoes, pepper corns, bay leaves and parsley and bring to a boil.
4
Cover and simmer for at least 1 hour - longer if you have time.
5
Strain your stock and press as much of the precious juices out of the cooked vegetables as you go.
6
Reserve the stock and put the spent vegetables into your compost bin or discard
7
Heat 3 tablespoons of olive oil in large heavy based saucepan (a heavy casserole with a lid is ideal) and cook onions until soft; add the spices and 1/2 teaspoon salt and cook for a couple of minutes.
8
Add the stock, tomatoes and tomato paste & simmer gently for 30 minutes or so.
9
The idea is to time your cooking of the vegetable so that they are cooked through but not too soft when you serve the meal.
10
Add the baby carrots & simmer for 5 minutes; add the baby turnips & simmer for a further 5 minutes; add the zucchini, capsicum, chickpeas, sultanas and beans and simmer for 10 minutes.
11
While the vegetables are cooking....
12
Place couscous in a heat proof bowl and pour over 500ml of boiling water.
13
Add two tablspoons olive oil, the butter and salt and mix through.
14
Cover and place in a low oven for 15 minutes to keep warm.
15
Stir half the coriander through the couscous with a fork, breaking up any lumps.
16
Best served at the table - the aroma when you lift the lid on the vegetable 'soup' is fantastic.
17
To serve put a mini mountain of couscous in each bowl.
18
Put a selection of the vegetables on top and around.
19
Add a ladle or so of the soup.
20
Pop a piece of grilled fish on top if you wish Thank you Terry

814

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 2 litres vegetable stock The best you can find - not stock cubes, 2 large carrots washed unpeeled - roughly chopped, 3 stalks celery washed - roughly chopped, 2 large onions washed - unpeeled; each chopped into 6 pieces, and more.

Yes, Vegetable Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Couscous

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