Couscous Royale
| Published: 15th August 2007 10:22 |
A traditional spicy North African recipe.
Ingredients:
225g couscous
1 large carrot
1 large courgette
350g pumpkin or squash
1 red onion
1 tablespoon lemon juice
3 tablespons olive oil
1 cinnamon stick, broken
2 teaspoon ground cumin
1 teaspoon ground coriander
pinch of saffron
600ml vegetable stock
2 tablespoons clear honey
410g can chickpeas, drained and rinsed
50g butter or margarine
ground cinnamon
salt and freshly ground black pepper
Method
Peel the carrot and halve lengthwise. Cut into bite-sized pieces.
Trim the courgette, and cut like the carrot.
Trim the pumpkin or squash and discard the seeds. Peel and cut into chunks the same size as the carrot and courgette.
Peel the onion and cut into thick slices, and toss in the lemon juice to coat.
Heat the oil in a large saucepan and gently fry the carrot, courgette, pumpkin or squash with the onion and spices for 10 minutes, stirring occasionally.
Pour in the stock and add seasoning, honey and chickpeas. Bring to the boil, cover and simmer for 25-30 minutes until just tender.
Meanwhile, just before the end of cooking, soak the cous cous according to the pack instructions.
Melt the butter and stir into the couscous, forking through the grains to loosen them.
Transfer the couscous to a warmed serving platter and dust with ground cinnamon. Serve with the vegetables and cooking juices spooned over.
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