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We hope you got benefit from reading it, now let’s go back to couscous with mixed winter vegetables recipe. To make couscous with mixed winter vegetables you only need 15 ingredients and 15 steps. Here is how you do that.
The ingredients needed to prepare Couscous with mixed winter vegetables:
- Prepare 1 cup Couscous
- Use 1 small Carrot cut into small cubes
- Take 1 small green or red Capsicum cut into cubes
- You need 1 handful green Beans cut into bite size
- You need 3 tablespoon green peas
- Take 2 tablespoon sweet corn
- Prepare 2 tablespoon boiled Chick peas or Kabuli chana
- Use 1 green Chilli chopped
- Use 1 big Onion chopped
- Provide 2 cloves Garlic minced
- Prepare 1/2 teaspoon Coriander powder
- Get 1/3 rd teaspoon Cumin powder
- Get 1/4 th teaspoon Black pepper powder
- Provide 1 tablespoon Olive oil
- Provide Salt as required
Instructions to make Couscous with mixed winter vegetables:
- Place a steamer In the stove top with salt water.
- Steam together carrot, green Beans, green peas and sweet corn for 5 minutes.
- Heat 1 tablespoon of olive oil in a pan.
- Add chopped onion and saute till onion becomes soft.
- Add minced garlic and chopped chilli and saute for a while.
- Add capsicum cubes and saute for 2-3 minutes.
- Next add the steamed vegetables and boiled chick peas.
- Add salt, cumin, coriander and black pepper powder. Mix well.
- Add 1 cup of couscous and give it a mix.
- Add 1&1/2 cup of hot vegetable stock (I use the stock left in the steamer.
- Don't stir anymore after adding stock.
- Cook for 1 minute and switch off the flame.
- Rest it untouched for 5-6 minutes to soak all the stock by the couscous.
- When entire stock soaks, take a fork and gently fluff the couscous.
- Transfer to serving bowl, garnish with some green leaves of your choice and enjoy.
Make a main dish out of this couscous side by stirring in leftover cut-up chicken, turkey or beef. Stir the harissa and preserved lemon into the vegetables; taste and add salt if needed. Remove ⅔ cup hot cooking liquid from squash mixture. Put cooking liquid and remaining ⅔ cup stock in a medium bowl. Roasted vegetable couscous is instant a favorite.
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