Vegetable Couscous

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Vegetable Couscous. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vegetable Couscous is one of the most well liked of recent trending foods on earth. It's appreciated by millions every day. It's simple, it's fast, it tastes delicious. They're nice and they look wonderful. Vegetable Couscous is something that I've loved my entire life.

Many things affect the quality of taste from Vegetable Couscous, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegetable Couscous delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vegetable Couscous is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vegetable Couscous estimated approx 1½ hours.

To begin with this recipe, we must first prepare a few components. You can cook Vegetable Couscous using 34 ingredients and 9 steps. Here is how you cook that.

In the 1970s, we often ate couscous at an Armenian restaurant named The Yerevan. The owner, George, was Armenian; his English wife Vicky, whom he met in the NAAFI in Alexandria, was front of house. The kitchen was in the charge of his sister Aznif, and the food was exciting, mysterious and revelatory.

This vegetable couscous can also be served with grilled meat or chicken, merguez sausages or grilled fish. I make a spicy sauce to pour over it — which I like properly spicy — but you can adjust the heat to your own preference.

If you have any of the vegetable stew left over, use it to make a tasty soup. Liquidise the vegetables and broth then chop up any of the leftover meat or fish, add it to the soup and freeze until needed. When you want to use it, defrost the soup in a pan and add some stock to thin it down. Add a tin of drained chickpeas and a little cooked vermicelli, and garnish each bowl with chopped, fresh coriander.

Ingredients and spices that need to be Prepare to make Vegetable Couscous:

1. For the stew:
2. 1 large aubergine, cut into 5 cm cubes
3. 2 medium onions, peeled and quartered
4. 1 swede, peeled and cut into 5 cm cubes
5. 4 sticks celery cut into 5 cm pieces
6. 4 medium carrots, peeled and cut into 5 cm pieces
7. 1 large leek, sliced into 5 cm pieces
8. 1 red and 1 green pepper, cut into 5 cm squares
9. 4 tomatoes, quartered
10. 150 g green beans
11. 2 medium courgettes, sliced 2 cm thick
12. 2 tablespoons ras el hanout spice mix
13. 1 teaspoon spicy harissa (add more to taste)
14. 1/2 teaspoon ground cinnamon
15. 1 bay leaf
16. 2 large cloves of garlic, peeled and finely chopped
17. 2 chicken or vegetable stock cubes, dissolved in 750 ml of boiling water
18. Olive oil for frying
19. Salt and black pepper
20. For the couscous:
21. 750 ml boiling water
22. 500 g medium couscous
23. 1 teaspoon salt
24. 1 tablespoon olive oil
25. Optional:
26. 1 x 400g can of chickpeas, drained and rinsed
27. 1 tablespoon each of chopped fresh coriander, parsley and mint
28. For the spicy sauce:
29. 3 – 4 ladles of broth from the vegetable stew
30. 2 tablespoons tomato purée
31. 1/2 teaspoon sugar
32. 1 teaspoon pomegranate molasses
33. 1 tablespoon harissa, more (or less) if you prefer
34. to taste Salt

Steps to make to make Vegetable Couscous

1. To make the stew:
   In a big saucepan, fry the aubergine in a little olive oil until it begins to brown and is almost cooked through. Remove to a dish and place to one side.
2. Pour some more olive oil into the pan and add the other vegetables, except for the green beans and the courgettes. Fry over a high heat until they show small patches of colour. Add the stock.
3. Add all of the spices and the garlic. Mix well.
4. Add the fried aubergine, the green beans and the courgettes, then continue to simmer very gently until the beans and courgettes are tender.
5. Make the couscous as per the packet, adding the salt, olive oil (and the chickpeas if using).
6. To make the spicy sauce:
   Put the 3 – 4 ladles of stock from the vegetables into a saucepan, add the tomato purée, the sugar, the pomegranate syrup and the harissa to taste. Season with salt, simmer for about 5 minutes.
7. To serve:
   Fluff up the couscous with a fork and, if you wish, add the chopped fresh herbs and mix well.
8. Spoon some couscous onto each plate, make a well in the centre and ladle on the vegetable stew.
9. Add the meat, fish, chicken or sausages if you’re serving them, and pass round the spicy sauce.

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So that is going to wrap it up for this special food How to Make Speedy Vegetable Couscous. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!