Serves 4
Ingredients
3 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
1 aubergine, cut into large cubes
2 courgettes, cut into chunks
1 red pepper, seeded and cut into chunks
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon allspice
600ml/1 pint passata or sieved canned tomatoes
150ml/1/4 pint vegetable stock
175g/6oz canned chick peas, drained
50g/2oz 'no need to soak' dried apricots, sliced
225g/8oz couscous
2 teaspoons harissa paste
Salt and freshly ground black pepper
2 tablespoons chopped fresh coriander
Method
1
Heat the olive oil in a deep saucepan and gently fry the onion and
garlic until soft and golden. Add the aubergine, courgettes and red
pepper and fry gently, stirring occasionally, for five minutes.
2 Stir in all the spices and cook gently for one minute. Add the passata
and the stock and bring to the boil. Reduce the heat to a simmer and
stir in the chick peas and apricots. Simmer for 20~25 minutes, until
the vegetables are tender and the liquid has reduced.
3 About ten minutes before serving, put the couscous in a colander lined
with a J-cloth and place above the simmering vegetables.
4 Fork through the couscous to separate the grains and fluff it up. Spoon
it onto the warmed serving plates. Mix the harissa paste with a little
of the sauce, and either hand round separately or stir back into the
vegetable stew. Check the seasoning and serve with the couscous, sprinkled
with coriander. Serves four.
Recipe
and photograph courtesy of HarperCollins -- New Vegetarian Cookbook
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