Couscous vegetables, my way

Yummy vegetables in couscous

We should all be eating fruits and vegetables as if our lives depend on it - because they do - Michael Gregger

I know there is no bell pepper, celery, tomatoe in the original recipe, but as a vegetarian (on the path of veganism), I try to add as many vegetables to a dish as possible.
Like many stews, soups, ratatouille, paëlla... These dishes are a great way to pack loads of vegetables into my meal times.

Ingredients for 4 servings

Vegetables (and fruits) peeled if non-organic

Extra virgin olive oil
1 onion, finely chopped
4 garlic gloves, minced
1 tbsp salt
1/3 tsp cumin powder (more or less according to taste, I don't like it very much)
1/2 tsp ras-el-hanout (a Moroccan spice)
1/2 tsp ginger powder
1/2 tsp tumeric powder
1/2 vegetable stock cube
4 tomates, diced
optional: 1 tbsp of homemade ketchup* (or nothing)
2 stalks celery, peeled and cut into sticks
1 eggplant, peeled and cut in large cubes
2 carrots, peeled cut into chunks
2 courgettes (zucchini), peeled and diced
1 red bell pepper, peeled and cut into strips
1 can organic chickpeas (265 g)
a handful of organic dried raisins, rinsed in boiled water
boiled water (faster with an electric kettle)

* to avoid store-bought tomato sauce (there's massive food fraud in the tomato paste industry + contain preservatives, excessive sodium, excess fat and sugar)

Preparation

1. In a large pot, add a drizzle olive oil, heat it up over medium heat, add onion and half garlic and sauté until onion turn light brown.

2. Add salt, cumin, raz-el-hanout, ginger, tumeric, stock cube and stir a few secs.

3. Add tomatoes, homemade ketchup, stir well to combine all the ingredients together and let stew simmer for a few mins.

4. Add celery, rest of the garlic, stir a few secs, and reduce heat to low.

5. Meanwhile, in a large frying pan, separately, sauté courgette, eggplant, bell pepper with a pinch of salt, and gradually transfer to the pot (like the ratatouille).

6. Add boiled water so the veggies are just covered, stir and toss to combine all ingredients and bring to a simmer for 30 mins.

7. Add chickpeas and let it stew for about 15 mins.

8. Turn off the heat, add dried raisins and stir.

Serve it over semolina, rice or pasta.
And like the ratatouille, I make a pasta gratin with the leftover.

Semolina (ready to cook)

In a large bowl, add 400 ml of boiled water, 1/2 tsp salt, 1 tbsp olive oil and stir well.
Gradually, add semolina, cover and let rest for 5 mins.
Then, add another tbsp of olive oil and stir with a fork until the oil is well absorbed.

Couscous vegetables, some ingredients


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