100 - 175 g (4 - 6 oz) couscous
5 g (1 tsp) salt
300 ml (1/2 pt) boiling water
15 ml (1 tbsp) oil
2 large onions, chopped
2 leeks, sliced
4 carrots, sliced
1 1/2 pts stock
salt and freshly ground black pepper
4 courgettes, sliced
6 tomatoes, sliced
100 g (4 oz) peas
100 g (4 oz) kidney beans presoaked and cooked
100 g (4 oz) chick peas, presoaked and cooked
a few strands of saffron
40 g (1 1/2 oz) butter
Spicy Tomato Sauce
5 g (1 tsp) salt
300 ml (1/2 pt) boiling water
15 ml (1 tbsp) oil
2 large onions, chopped
2 leeks, sliced
4 carrots, sliced
1 1/2 pts stock
salt and freshly ground black pepper
4 courgettes, sliced
6 tomatoes, sliced
100 g (4 oz) peas
100 g (4 oz) kidney beans presoaked and cooked
100 g (4 oz) chick peas, presoaked and cooked
a few strands of saffron
40 g (1 1/2 oz) butter
Spicy Tomato Sauce
method
1. Put the couscous in a bowl, add the salt and pour over the boiling water. Let it soak for 20 minutes until the water has been absorbed.
2. Break up any grains that are sticking together.
3. Meanwhile, make the vegetable topping. Heat the oil in a large saucepan and stir-fry the onions and leeks. Add the carrots and stock and season well. Bring to the boil.
4. Put the couscous in a vegetable steamer (or a sieve or colander) lined with muslin, and put this over the saucepan. Put on the lid and simmer for 30 minutes.
5. Remove the steamer and add the remaining vegetables and the saffron to the stock.
6. Stir the couscous with a fork to break up any lumps. Replace steamer, covered, and continue cooking for 10 minutes.
7. Turn couscous into a bowl and stir in the butter.
8. Serve vegetables separately in a tureen. Offer Spicy Tomato Sauce and pitta bread.
2. Break up any grains that are sticking together.
3. Meanwhile, make the vegetable topping. Heat the oil in a large saucepan and stir-fry the onions and leeks. Add the carrots and stock and season well. Bring to the boil.
4. Put the couscous in a vegetable steamer (or a sieve or colander) lined with muslin, and put this over the saucepan. Put on the lid and simmer for 30 minutes.
5. Remove the steamer and add the remaining vegetables and the saffron to the stock.
6. Stir the couscous with a fork to break up any lumps. Replace steamer, covered, and continue cooking for 10 minutes.
7. Turn couscous into a bowl and stir in the butter.
8. Serve vegetables separately in a tureen. Offer Spicy Tomato Sauce and pitta bread.
serving amount
serves 4 - 6
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