1 tablesp. olive oil
2 onions, sliced
1 green pepper, diced
4 carrots, peeled and cut into small batons
2 courgettes, cut into small sticks
1 small celeriac, peeled and diced
1 teasp. ground cumin
½ teasp. each chilli powder, turmeric, ground cinnamon and ginger
500 ml vegetable stock
1 tblsp. tomato purée
1 bouquet garni
400 g tin chickpeas, drained and rinsed
300 g couscous
pinch of salt
25 g butter, diced
sprigs of mint, for garnish
In a large pan heat the oil and sauté the onions and peppers for about 5 mins. Add the vegetables and sprinkle with the spices, cook for a further minute. Pour in the stock. Bring to the boil and turn down the heat to a simmer. Add the tomato purée and bouquet garni. Cover and cook gently for about 35 minutes. Add the chickpeas about 10 minutes before the end of the cooking time.
Meanwhile prepare the couscous. Place the couscous in a bowl and pour 500 ml of boiling water over. Add a pinch of salt, cover and leave to swell for 5 – 10 minutes until all the water has been absorbed. Dot the top of the couscous with the butter and with a fork mix gently.
Pile the couscous onto a serving plate and pile the vegetables on top. Pour a little of the stock on the vegetables and couscous serve the remainder in a jug. decorate with sprigs of mint.
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