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Before you jump to Vegetable Couscous recipe, you may want to read this short interesting healthy tips about Energy Boosting Snack foods.
Healthy and balanced eating encourages a feeling of wellness. Increasing our intake of well balanced meals while lowering the intake of unhealthy kinds contributes to a more wholesome feeling. Eating more vegetables helps you feel a lot better than eating a piece of pizza. Selecting healthier food choices can be challenging when it is snack time. Shopping for snacks can be a challenge because you have so many options. Here are a handful of healthy snacks which you can use when you need a fast pick me up.
Eating almonds is an excellent option as long as you don’t possess a nut allergy. Almonds are often considered a super food because they are packed full of things that help boost our vitality while keeping us healthy. Almonds really are a natural source of B vitamins as well as other vitamins and minerals. Almonds, like turkey, contain the enzyme tryptophan which may often cause you to be sleepy. Regarding almonds, however, they wont allow you to really miss a nap. These nuts unwind the muscles and offer a general sense of comfort. From time to time eating almonds can also be a mood booster!
There are lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. Determining to live a healthy way of life can be as easy as you want it to be.
We hope you got insight from reading it, now let’s go back to vegetable couscous recipe. To cook vegetable couscous you need 34 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to cook Vegetable Couscous:
- Prepare For the stew:
- Provide 1 large aubergine, cut into 5 cm cubes
- Get 2 medium onions, peeled and quartered
- Get 1 swede, peeled and cut into 5 cm cubes
- You need 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
- Get 1 red and 1 green pepper, cut into 5 cm squares
- Get 4 tomatoes, quartered
- Get 150 g green beans
- Provide 2 medium courgettes, sliced 2 cm thick
- Get 2 tablespoons ras el hanout spice mix
- Provide 1 teaspoon spicy harissa (add more to taste)
- Take 1/2 teaspoon ground cinnamon
- Prepare 1 bay leaf
- Take 2 large cloves of garlic, peeled and finely chopped
- Get 2 chicken or vegetable stock cubes, dissolved in 750 ml of boiling water
- Prepare Olive oil for frying
- Get Salt and black pepper
- You need For the couscous:
- Use 750 ml boiling water
- Prepare 500 g medium couscous
- You need 1 teaspoon salt
- You need 1 tablespoon olive oil
- Use Optional:
- You need 1 x 400g can of chickpeas, drained and rinsed
- Take 1 tablespoon each of chopped fresh coriander, parsley and mint
- Provide For the spicy sauce:
- Provide 3 – 4 ladles of broth from the vegetable stew
- You need 2 tablespoons tomato purée
- Get 1/2 teaspoon sugar
- You need 1 teaspoon pomegranate molasses
- Use 1 tablespoon harissa, more (or less) if you prefer
- Prepare to taste Salt
Instructions 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.
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