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Garlic n Chilli

Cheat's couscous with seven vegetables

Cheat's couscous with seven vegetables

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I saw this tonight while watching an episode of Food Safari. It looked so easy, and so similar to something I'd cooked before, but better, with little additions I would never have thought of.


Vegetables - swede, parsnip, carrot, zucchini and pumpkin (Not personally being a big fan of swedes or parsnips, I'd probably replace them with potatoes and yellow squash or maybe chickpeas).
4 cups rich homemade stock (or purchased in tetrapack) If you have a look at the video on the website, it looks like a dark stock, like a beef stock. I'd suggest making a brown vegetable stock by caramelising onion quarters in the oven, or using a vegetable based beef stock powder).
4 Roma tomatoes
1 cup frozen broad beans
1 tbsp each ground coriander, ginger, cumin and paprika
Handful of fresh coriander
Handful of fresh parsley
500g packet couscous
2-3 tbsp vegetable oil
1 tsp salt
150g light blue vein cheese (like Castello)


Cut vegetables into large pieces. Leave skin on pumpkin as it will help to hold it together. Place into base of a large steamer pot with stock, tomatoes and broad beans. Add 1 tablespoon each of ground coriander, ginger, cumin and paprika and add the coriander and parsley. Bring to the boil and meanwhile prepare couscous.

Empty couscous into a bowl. Add 2-3 tbsp vegetable oil and stir to coat. Add 1 tsp salt and small amounts of water and stir with the hands until grains are saturated. Transfer to the steamer basket and sit over the vegetables. Cover.

Once it begins to steam, remove from pot and empty into a bowl. Traditionally a type of rancid butter (smen) would be added for flavour, but a good substitute is a light blue vein cheese to add the same little kick. Crumble cheese over couscous while still warm and stir so that it melts through. Sprinkle with a little more water but don't drown.

Return steamer to pot over the vegetables. Cover with lid and leave until steaming. When steaming, remove lid and turn couscous out onto a large platter. Spoon over vegetables and a little stock and serve.
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