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From Middle Eastern Vegetarian Cooking - David Scott
Below is a suggested recipe, as long as the method and seasoning are followed the combination of vegetables may be altered according to season:
Serves 6 -8
50g butter or oil
3 cloves garlic, crushed
2 medium onions, quartered
6 small courgettes, cut in 1inch pieces
2 medium green peppers, cut in thick strips
2 large potatoes, coarsely chopped
4 medium carrots, quartered
2 small turnips, quartered
225g cooked chick peas
450g fresh or tinned tomatoes
100g sultanas, apricots or raisins (I always leave these out through choice)
1 & 1/2 tsp ground coriander
1 & 1/2 tsp ground cumin
2 tsp tumeric
1/2 tsp cayenne or 2 sml chilli peppers, seeded and chopped
salt and black pepper to taste
2pt water
450g couscous
In a heavy saucepan, or the bottom of a couscousier, melt the butter or oil, add the garlic and vegetables and saute, stirring over a moderate heat for 10 minutes. Now add the spices and fry, stir, then add half the water and bring to the boil. Reduce the heat and simmer for 30 minutes.
Prepare the couscous and add to the top of the couscousier, or into a colander, and place it over the cooking vegetables. Leave to steam gently for 30 minutes. Now add to the vegetables the remaining ingredients (tomatoes, chick peas, etc), bring back to the boil and reduce the heat and simmer for 15 minutes. Stir the couscous grains to break up any lumps and put it back over the cooking vegetables for a final 20 minutes.
Pile the grains on a large serving dish. Drain off some of the liquid from the vegetables into a seperate bowl. Pour the vegetables over the couscous and serve with the cooking liquid and hot pepper sauce or harissa in seperate bowls.
That's the pfaffing way of doing it. We combine bits and tend to throw in all the veggies and toms and the rest, after frying off the spices, but we don't always put uncooked root veggies in which might need longer cooking times. Then put in more water if needed. The couscous (unfortunately) gets microwaved with veggie stock rather than water.
Below is a suggested recipe, as long as the method and seasoning are followed the combination of vegetables may be altered according to season:
Serves 6 -8
50g butter or oil
3 cloves garlic, crushed
2 medium onions, quartered
6 small courgettes, cut in 1inch pieces
2 medium green peppers, cut in thick strips
2 large potatoes, coarsely chopped
4 medium carrots, quartered
2 small turnips, quartered
225g cooked chick peas
450g fresh or tinned tomatoes
100g sultanas, apricots or raisins (I always leave these out through choice)
1 & 1/2 tsp ground coriander
1 & 1/2 tsp ground cumin
2 tsp tumeric
1/2 tsp cayenne or 2 sml chilli peppers, seeded and chopped
salt and black pepper to taste
2pt water
450g couscous
In a heavy saucepan, or the bottom of a couscousier, melt the butter or oil, add the garlic and vegetables and saute, stirring over a moderate heat for 10 minutes. Now add the spices and fry, stir, then add half the water and bring to the boil. Reduce the heat and simmer for 30 minutes.
Prepare the couscous and add to the top of the couscousier, or into a colander, and place it over the cooking vegetables. Leave to steam gently for 30 minutes. Now add to the vegetables the remaining ingredients (tomatoes, chick peas, etc), bring back to the boil and reduce the heat and simmer for 15 minutes. Stir the couscous grains to break up any lumps and put it back over the cooking vegetables for a final 20 minutes.
Pile the grains on a large serving dish. Drain off some of the liquid from the vegetables into a seperate bowl. Pour the vegetables over the couscous and serve with the cooking liquid and hot pepper sauce or harissa in seperate bowls.
That's the pfaffing way of doing it. We combine bits and tend to throw in all the veggies and toms and the rest, after frying off the spices, but we don't always put uncooked root veggies in which might need longer cooking times. Then put in more water if needed. The couscous (unfortunately) gets microwaved with veggie stock rather than water.
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