Hey everyone, welcome to our recipe page, If you're looking for new recipes to try this weekend, look no further! We provide you only the best Vegetable Couscous recipe here. We also have wide variety of recipes to try.
Before you jump to Vegetable Couscous recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
The benefits of healthy eating are these days being given more publicity than ever before and there are good reasons why this is so. The overall economy is impacted by the number of men and women who suffer from diseases such as high blood pressure, which is directly linked to poor eating habits. There are more and more efforts to try to get people to follow a more healthy lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most people typically believe that healthy diets demand much work and will significantly change how they live and eat. It is possible, however, to make a few simple changes that can start to make a positive impact to our day-to-day eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food since you most probably pick out lots of food items out of habit. For instance, most likely you have never checked the box of your favorite cereal to see its sugar content. Consuming a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. Mix in fruits or spices to improve the flavor and now you have a breakfast that can become a regular part of your new healthy diet.
Thus, it should be fairly obvious that it’s easy to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to vegetable couscous recipe. You can have vegetable couscous using 34 ingredients and 9 steps. Here is how you do it.
The ingredients needed to cook Vegetable Couscous:
- Prepare For the stew:
- You need 1 large aubergine, cut into 5 cm cubes
- Provide 2 medium onions, peeled and quartered
- You need 1 swede, peeled and cut into 5 cm cubes
- Prepare 4 sticks celery cut into 5 cm pieces
- Provide 4 medium carrots, peeled and cut into 5 cm pieces
- Get 1 large leek, sliced into 5 cm pieces
- Provide 1 red and 1 green pepper, cut into 5 cm squares
- You need 4 tomatoes, quartered
- You need 150 g green beans
- Provide 2 medium courgettes, sliced 2 cm thick
- Provide 2 tablespoons ras el hanout spice mix
- You need 1 teaspoon spicy harissa (add more to taste)
- You need 1/2 teaspoon ground cinnamon
- Get 1 bay leaf
- You need 2 large cloves of garlic, peeled and finely chopped
- Use 2 chicken or vegetable stock cubes, dissolved in 750 ml of boiling water
- Get Olive oil for frying
- You need Salt and black pepper
- Take For the couscous:
- Get 750 ml boiling water
- Take 500 g medium couscous
- Use 1 teaspoon salt
- You need 1 tablespoon olive oil
- Get Optional:
- Take 1 x 400g can of chickpeas, drained and rinsed
- Prepare 1 tablespoon each of chopped fresh coriander, parsley and mint
- Use For the spicy sauce:
- Provide 3 – 4 ladles of broth from the vegetable stew
- Get 2 tablespoons tomato purée
- Get 1/2 teaspoon sugar
- You need 1 teaspoon pomegranate molasses
- You need 1 tablespoon harissa, more (or less) if you prefer
- Provide to taste Salt
Steps to make Vegetable Couscous:
- 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.
If you find this Vegetable Couscous recipe helpful please share it to your good friends or family, thank you and good luck.
