Couscous with spicy vegetables

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The ingredients before cutting:

1) onion
2) salt
3) pepper
4) cauliflower
5) chick-peas
6) garlic
7) canned tomatoes
8) red pepper
9) carrots
10) potatoes

Seasonings:
11) turmeric
12) Cumin
13) coriander
14) cayenne pepper

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And here the ingredients already cut, including the couscous (number 15) that we had forgotten in the previous photo! Ooops ... :-)

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And here is the recipe:

Ingredients:

• 45 mL / 3 tbsp vegetable oil

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 2.5 mL / ½ tsp ground turmeric

• 2.5 mL / ½ tsp cayenne pepper

• 5 mL / 1 tsp ground coriander

• 5 mL / 1 tsp ground cumin

• 225 g / 8 oz / 1 ½ cups cauliflower florets

• 225 g / 8 oz carrots

• half of a red pepper, seeded and diced

• 400g canned tomatoes

• 400 g / 14 oz can chick-peas, drained and rinsed

• Salt and freshly ground black pepper

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For the couscous

• 1 cup couscous

• 5 mL / 1 tsp salt

• 50g / 2 oz / 2 tbsp butter

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Preparation:

1. Heat 30 mL / 2 tbsp of the oil in a large pan, add the onion and garlic, and cook until soft and translucent. Stir in the turmeric, cayenne, ground coriander and cumin. Cook, stirring, for 2 minutes.

2. Add the cauliflower, carrots and pepper, with enough water to come halfway up the vegetables. Bring to the boil, then lower the heat, cover and simmer for 10 minutes.

3. Add the chick-peas and tomatoes to the other vegetables and cook for a further 10 minutes. Stir in the seasons, the salt and pepper. Set aside and keep hot.

4. To cook the couscous, bring 250 mL / 9 fl oz / 1 cup water to the boil in a large saucepan. Add the remaining oil and the salt. Remove from the heat, and add the couscous, stirring. Allow to swell for 2 minutes, then add the butter, and heat through gently, stirring to separate the grains.

5. Turn the couscous out on to a warm serving dish, and spoon the vegetables on top, pouring over any liquid.

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First phase of preparation:
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Second phase of preparation:
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And here the couscous:
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And finally the dish ready to be eaten:
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