Spiced Vegeatable Cous Cous

Spiced vegetable couscous

Category: Main meal | Serves: 2

Prep time: 15 minutes | Cooking time: 20 minutes


2-3 teaspoons olive oil

1 small onion, sliced

1 small red pepper, seeded and sliced

1 clove garlic, crushed

4 (level) tsp plain flour

1/2 teaspoon each ground coriander, ground cumin and hot chilli powder, or to taste

250ml (9fl oz) vegetable stock (preferably homemade)

1 tablespoon tomato purée

225g (8oz) frozen broccoli and cauliflower florets

115g (4oz) frozen sliced carrots

85g (3oz) frozen peas

Freshly ground black pepper, to taste

125g (4 1/2oz) couscous
  1. Heat 2 teaspoons of the olive oil in a non-stick saucepan. Add onion, red pepper and garlic; cook over a medium heat for about 5 minutes or until softened, stirring occasionally. Stir in flour and ground spices; cook gently for 1 minute, stirring.
  2. Gradually stir in stock; bring to the boil, stirring. Stir in tomato purée and frozen vegetables; season with black pepper. Bring back to the boil; reduce heat, cover and simmer for 8-10 minutes or until vegetables are cooked and tender, stirring occasionally.
  3. Meanwhile, put couscous in a bowl; pour over 200ml (7fl oz) boiling water and stir. Cover and leave to soak for about 5 minutes or until water is absorbed (or prepare couscous according to packet instructions). Stir black pepper (and remaining oil, if desired) into couscous. Spoon couscous onto warmed serving plates; spoon vegetable mixture on top. Serve.

Nutritional information

Spiced Veg Cous Cous