Ingredients
| 225 gm |
each carrots peeled and chopped into 1 cm chunks |
| 225 gm |
turnips or swedes peeled and cut into 1 cm chunks |
| 2 |
cloves garlic peeled and chopped |
| 1 |
large onion peeled and chopped or 225 gm pickling onions skinned |
| 30 ml |
Equal Exchange Palestinian Fair Trade olive oil |
| 225 gm |
chick peas (soaked for 4 to 6 hours or overnight, and simmered for 90 minutes). |
| 225 gm |
green beans |
| 225 gm |
courgettes |
| 5 ml |
each salt,
FAIRTRADE ground ginger,
and FAIRTRADE ground cinnamon |
| 450 gm |
couscous |
| 500 ml |
warm water |
| 50 gm |
butter |
| 50 gm |
fresh parsley |
| FAIRTRADE |
Sources
Herbs and Spices
Olive Oil
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Method
In a mixing bowl add half of the water to the couscous and then break up any lumps that form with a fork (or your fingers),
the water gets absorbed straight away.
Trim and peel the veg and cut into 1 cm cubes / chunks.
Heat the oil and fry the garlic gently with the onions, carrots, swedes.
After 5 minutes add the drained chick peas and spices and season generously with salt and pepper.
Cover generously with water and bring to the boil and then place the moist couscous in a steamer on top of the pan,
but not touching the simmering food.
Cover and simmer for 20 minutes.
Add the remaining vegetables to the pan, and add the rest of the warm water to the couscous.
Dob the couscous with butter and then return the couscous steamer to the pan top.
Simmer for another 5 to 10 minutes until the courgettes are just cooked.
To serve
Pile the couscous onto a large serving dish and hollow out the centre.
With a slotted spoon move the vegetables into the dell.
Sprinkle the parsley over the vegetables, and serve the juices as a gravy in a gravy boat.
Serve with Harissa a tomato sauce spiced with tabasco.
Variation
This is a traditional meal, variations are not needed.
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