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One Pot Spiced Vegies & Couscous



  • 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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Andrew Graham

Sauvignon Blanc, Pinot Noir and Semillon are the best wines to pair with One Pot Spiced Vegies & Couscous.


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Posted by PaulineReport
I used Polenta instead of couscous and it was wonderful!