This is a healthy vegetarian recipe for Meatless Monday. Great eaten on its own, this vegetable couscous will also be lovely with some vegetarian sausages.
The quantity in the recipe here serves 2-3 people (with a bit of leftover). It’s ready in 55 minutes or so.
- 2 tablespoons of olive oil
- 2 tomatoes, cut into quarters
- 2 small courgettes, cut into large pieces
- ½ red bell pepper, deseeded and diced
- 1 medium turnip, peeled and diced
- 2 medium carrots, peeled and cut in 3
- 2 cups of peeled and diced pumpkin
- ½ medium-size onion, peeled and chopped
- ½ cup of cooked chickpeas
- 1 tablespoon of sultanas
- 5 sprigs of flat-leaf parsley
- 2 garlic cloves, peeled and finely chopped
- ½ teaspoon of ginger powder
- 2 teaspoons of Ras el hanout
- 2 cloves
- Hot water
- 3 tablespoons of tomato paste
- ½ cup of whole wheat or regular couscous
- Harissa (optional)
In a large cooking pot over medium-high heat, add 1 tablespoon of olive oil, the tomato, courgette, bell pepper, turnip, carrot, pumpkin, onion, chickpeas, sultanas, parsley, garlic, ginger powder, Ras el hanout and cloves.
Cover with hot water, stir in the tomato paste, and season with salt and pepper to taste. Bring to a boil, turn down the heat, and simmer covered for 30 minutes or so, until all vegetables are cooked and soft. Remove from the heat, and set aside covered.
Put the couscous in a serving bowl. Stir in 1 tablespoon of olive oil and 1 cup of the vegetable cooking liquid. Cover with a clean tea towel, and let rest for a couple of minutes until the couscous grains have absorbed all the water. Break the couscous with a fork.
Serve the vegetable together with some cooking liquid in a large serving bowl, and the couscous in a separate serving bowl. It is also possible to propose on the side a bit of cooking liquid mixed with a bit of Harissa, a Tunisian hot Chili pepper paste.
And eat at once!