Saturday, July 2, 2011



INGREDIENTS:    ( serves  4 )

500  g sweet potatoes
500   g potatoes
2  carrots
4  small courgettes
6  tomatoes
1  onion
4  tbs  oil
1  tsp  harissa paste
150  ml vegetable stock
1  tin chickpeas
Salt and pepper
1/2  bunch of parsley, chopped
Couscous to serve
2  cups quick-cooking couscous
2  cups  water
1  tsp  salt
1  tsp  oil

  • Peel the sweet potatoes and the potato and cut into cubes. Blanch the potatoes in salted, boiling water for 12 minutes; the sweet potatoes for 6 minutes.
  • Peel the carrots and cut into 1 cm- thick slices. Blanch the carrots for 3 minutes. Wash the courgettes and cut into 2-3 cm thick slices. Place the tomatoes in boiling water, then immediately into cold water. Peel and chop the tomatoes finely.
  • Peel the onion and chop finely. Heat the oil in a large pan with a lid. Fry the onions in the oil then add the tomatoes and continue to fry. Stir in the harissan paste and add the potatoes and the sweet potatoes.
  • Cook for 5 minutes stirring continuously. Pour in the vegetable stock, cover with a lid and bring to the boil. Add the courgettes. Drain the chickpeas and stir in. Cover with the lid and cook for 10-15 minutes.
  • Season with salt and peppers. Add the chopped parsley and divide into bowls. Serve hot with couscous.
  • To prepare the couscous, take a large saucepan and bring the water to a boil. Add salt and oil, then stir in the couscous and cover. Remove from heat and place it aside for 5 minutes. Use a fork to fluff it up and let it cool.
TIPS : Pinto beans, white beans, kidney beand, black beans and green lentils could be used instead of chickpeas, if desired. Couscous is traditionally steamed and fluffed to separate the granules. Boiling and stirring can reduce quick-cooking couscous to a sticky, starchy mush. 1 cup couscous = 2-2-1/2  cups cooked. As a side dish, plan on 1/2 -3/4 cup cooked couscous per person.

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