VEGETABLE COUSCOUS

Couscous is a typical Middle Eastern ingredient. Although often used in the same way as other grains, it is actually derived from the root of the cassava plant, and is related to semolina.

Serves 2

• 180g (6 oz) couscous
• 2 tablespoons olive oil
• 1 onion, roughly chopped
• 2 garlic cloves, finely chopped (or use a garlic press)
• 1 small aubergine, cubed
• 1 carrot, sliced
• ½ teaspoon ground cumin
• 2 tomatoes, chopped
• 1 tablespoon tomato purée
• 300 ml (½ pint) vegetable stock
• 200g (7 oz) can chickpeas, drained
• 1 tablespoon chopped fresh coriander
• 60g (2 oz) peanuts
• seasoning

Method

1. Put the couscous in a bowl and cover with boiling water for 10 minutes until it has swollen.
2. Meanwhile, heat the oil in a saucepan and cook the onion, garlic, aubergine, carrots and cumin for 5 minutes. Stir in the tomatoes, purée, vegetable stock and chickpeas and bring to the boil.
3. Line a metal sieve with a new paper kitchen cloth or a very clean tea towel and place over the pan. Tip in the couscous. Cover the pan with foil, to enclose the steam and simmer very gently for 25 minutes until the vegetables are tender.
4. Fluff up the couscous with a fork and divide onto plates. Stir the chopped coriander and peanuts into the vegetables and season to taste. Spoon onto the bed of couscous and serve.