RECIPE OF THE WEEK: Moroccan Spiced Vegetable Couscous

RECIPE OF THE WEEK: Moroccan Spiced Vegetable Couscous

Spice up residents’ lives with this tasty veg-packed salad taken from Essential Cuisine’s new wellbeing recipe guide, entitled ‘Summer Superfoods’.

Serves: 10

100ml olive oil
200g onion, diced
4 garlic cloves, crushed
1 large red chilli, finely chopped and seeds removed
200g red pepper, seeded and chopped into 1cm dice
2tsp ground turmeric
2tsp ground cumin
2tsp ground coriander
200g courgette, trimmed and chopped into 1cm dice
200g aubergine, trimmed and chopped into 1cm dice
900ml Essential Cuisine Light Vegetable Stock (use 16g per litre)
500g couscous
Squeeze of lemon juice
Freshly ground pepper
Sea salt
150g toasted pine nuts
1tbsp chopped fresh coriander
1tbsp chopped fresh mint

1. Heat olive oil in a suitable pan; add the onion, garlic and pepper, cook for 4-5 minutes, with not too much colour, stirring occasionally
2. Stir in the turmeric, cumin and coriander; cook for a further 2 minutes
3. Add the courgette and aubergine and continue cooking until they start to soften; remove from the heat and put to one side
4. Bring the Light Vegetable Stock mix to the boil in a pan and stir in the couscous
5. Remove from the heat and cover with a lid. Leave to stand for 20 minutes then give it a good stir with a fork to separate the grains
6. Gently fold in the cooked vegetables to the couscous; season to taste with lemon juice, freshly ground pepper and sea salt
7. Serve hot or cold, garnished with pine nuts, chopped coriander and mint

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