SPICED VEGETABLE COUSCOUS
Yield 6 - 8 main course servings
Number Of Ingredients 19
Steps:
- For the vegetables: Heat the oil in a large saute pan over medium heat. Add the onion and garlic; cook, stirring for about 2 minutes until they have softened. Add the tomato puree and garam masala. Cook, stirring for 2 minutes, until the mixture is fragrant and warmed through. Add the cauliflower, carrots and red bell pepper, mixing well. Add enough water to cover the vegetables halfway. Increase the heat to high so the liquid comes to a boil, then reduce the heat to medium low. Cover and cook for 5 minutes, stirring once or twice, until the vegetables are cooked through, but not mushy. Add the tomatoes, zucchini and chickpeas; cook, covered for 10 minutes, then add the salt and pepper. (The vegetables can be prepared to this point 1 day in advance and kept refrigerated. Reheat before serving.) For the couscous; Meanwhile combine 2 cups water, salt and butter in a large saucepan, bring to a boil, remove from the heat and add the couscous, stirring until it is all moistened. To assemble: Use a fork to fluff the couscous, separating the grains. Transfer to a warm serving dish and spoon the vegetables on top, along with any liquid.
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