This one takes alittle while to cook. Your looking at around 20 minutes of prep. including soak. And about 1 hour of actual cook time. But the silver lining is that you freeze what you dont need and it will be a meal for another day. This is a completely Vegetarian dish.
Ingredients:
2 & 1/2 cups Cous Cous
2 cups carrots, cut into 3/4 inch chunks
1& 3/4 cups turnips, 3/4 inch chunk
1-2 large fennel bilbs, cut into 6 wedges
1 large eggplant, 3/4 inch cubed
1 large zucchini, 3/4 inch slices
2-3 finely chopped ciantro
Sweet spicy Sauce
2 tbsp olive oil
2 large yellow onion, cut into wedges
4 garlic clove, minced
1- 1 inch peiece of ginger root, peeled and minced
1 tbsp ground cumin
1 teaspoon ground turmeric
1 tbsp coriander
1 teaspoon paprika
1 teaspoon blk pepper
2- inch piece of cinnamon stick
1 teasppon saffron, soaked in 2 tbsp of warm water
3 cups veggie stock ( see next recipe )
2x 13 oz can crushed tomatoes
2 tbsp tomatoe paste
Method:
PUT the cous cous into a bowl, cover with 1 & 1/4 cup water, let soak for 10 minutes.
Preparing sauce:
heat 1 tablespoon of oil in a large pot. Fry the onions until beginning to brown, then add the garlic and ginger. Stir in the greound spices and cinnamon stick and fry for a few minutes. Add the soaked saffron along with the stock, tomatoes, tomatoe paste. Bring to a boil. Add the carrots and turnips to the sauce, reduse heat, cover, cook for about 10 minutes.
Heat the remaining oil in a large frying pan and fry the fennel wedges until lighty colored. Transfer to the sauce with a slotted spoon. Fry the eggplant and zucchini until browened, adding a little extra oil if needed. drain and add to the sauce. Cook gently for 15-20 minutes until the veggies are tender and the sauce is rich and thick.
To Serve:
pile the cous cous in a large dish. Stir in the chopped ciantro into the stew ans season with salt and pepper to taste. Serve a mound of cous cous to each person , spoon the veggie stew over the cus cous and garnish with a sprig of cilantro.
this looks like heaven!
ReplyDelete