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Rick Stein Nigella Lawson Peter Evans Iron Chef
Iain Hewitson

One Pot Spiced Vegies & Couscous

Serves 4

Ingredients

  • Olive oil
  • 3 garlic cloves, crushed
  • A good knob of ginger, grated
  • 1 large onion, chopped
  • 1 heaped tspn ground cumin
  • 1 heaped tspn ground turmeric
  • 1 heaped tspn ground coriander
  • 1-2 tspn sambel oelek (or harissa)
  • 1 small cauliflower, cut into florets
  • 2-3 japanese eggplant, sliced
  • 1 large sweet potato, cut into chunks
  • 3 cups vegetable stock
  • 1 can diced tomatoes , drained a little
  • Sea salt & freshly ground pepper
  • 1 can chickpeas, drained & rinsed
  • 1 cup instant couscous
  • 2-3 tbsp chopped fresh coriander
  • ¼ cup plain yoghurt
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Method

  1. Heat a little oil in a heavy-bottomed pot and gently saute garlic, ginger and onion until tender.
  2. Add the spices and sambel, and briefly stir to toast.
  3. Then add cauliflower, eggplant and sweet potato. Toss to coat well.
  4. Add stock, tomatoes and seasonings. Stir and bring to the boil. Turn heat down and gently cook for 15-20 mins until vegies are tender.
  5. Then add chickpeas, stir well and cook for 3-4 mins.
  6. Turn off the heat, stir in couscous, cover and set aside for 5 mins. Then taste for seasoning and fluff up with a fork.
  7. Stir through 1-2 tbsp coriander and serve with small dollops of yoghurt and a sprinkling of coriander on top.
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