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Before you jump to Vegetable Couscous recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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We hope you got benefit from reading it, now let’s go back to vegetable couscous recipe. To make vegetable couscous you only need 34 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Vegetable Couscous:

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

Steps 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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