SPICY GARDEN COUSCOUS
Spicy Garden Couscous
Vegetables and a carbohydrate all-in-one meal, or serve as an accompaniment to a braai, or with roast chicken, lamb, or beef. Serves 6
Ingredients Spicy Garden Couscous:
250 ml dried couscous
750 ml vegetable stock or water
15 ml olive oil
1 medium red onion, finely chopped
4 cloves garlic, crushed
15 ml finely chopped
Fresh ginger root
4 carrots, cut into julienne strips
Pinch red hot pepper flakes
2 ml ground coriander
2 courgettes, cut in diagonal slices
1 red pepper, cut into small cubes
60 g mange tout, cut in halves, lengthwise
Method Spicy Garden Couscous:
Place couscous in a large bowl and add 250 ml boiling stock or water. Cover the bowl and allow to stand for 5 minutes.
Heat oil in a large pan over medium heat. Add onions, garlic and ginger and sauté until onions are transparent.
Add carrots, red pepper flakes, ground coriander, and remaining stock. Bring to the boil, reduce heat, cover, and cook for 10 minutes. Add courgettes, and cook a further 3 minutes. Add red pepper and mange tout; cook uncovered for a further 5 minutes.
Fluff couscous with a fork. Add vegetables and gently mix into the couscous. Add any extra cooking liquid if the mixture is very dry. Add seasoning to taste if necessary.
Mix, and serve.
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