Couscous with Vegetable Stew

A quick and easy recipe to make a delicious meal in 20 minutes.
225 mls 8 fl ozs of vegetable stock
225 gms 8 ozs couscous
2 tsp olive oil
2 zucchinis, chopped
2 carrots, shredded
4 spring onions, chopped
50 gms 2 ozs raisins
1 tsp ground cumin
1/4 tsp mixed spice
400gms 1 tin crushed tomatoes
400 gms 1 tin chickpeas
2 tsp yeast extract
Place 150 mls 6 fl ozs of the vegetable broth in a saucepan and bring to the boil. Remove from the heat. Stir in the couscous, cover and leave to stand for 5 minutes.
Place the olive oil in a frying pan and add the chopped zucchini. Stir and fry for 6 minutes.
Add the carrots, spring onions, raisins, cumin and mixed spice. Stir and cook for 2 minutes.
Drain the chickpeas and add along with the tomatoes. Stir the yeast extract into the remaining vegetable stock and add to the frying pan. Stir all together once and allow to cook for 6 minutes until tender.
Serve the stew piled over the couscous.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Main course and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s