Middle Eastern Vegetables with Couscous

Middle Eastern Vegetables with Couscous

Serves 4

Core recipe

1 red onion

2 red & 2 yellow peppers

3 Courgettes

½ pint/ 284ml stock

2 tsp ground cumin

1 tsp cayenne pepper

1 tsp grated ginger

1 tsp allspice

400g can chopped tomatoes

200g can chickpeas

Salt and fresh ground black pepper

4 tbsp fresh chopped coriander

Chop the onion, crush the garlic and put into a pan with the stock. Bring to the boil, turn down, cover and simmer for 20 minutes.

Cut the courgettes into bite site chunks. Deseed and chop the peppers. Add to the pan with the tomatoes and spices, bring back to the boil, cover and cook gently for another 20 minutes.

Drain the chickpeas, stir in and cook for 5 minutes. Season the taste and add the coriander.

Serve immediately on a bed of couscous. 

To cook couscous: Put into a bowl, pour boiling water over, cover, let stand for 3 minutes and fluff with a fork. That’s it