Vegetable Couscous

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Complex, tasty and a bit spicy ensemble of veggies with couscous.

Preparation time: 20
Cooking time: 30

Serves: 4

Dietary guidance: v v 

Tags: vegetarian · couscous ·


3 tablespoons olive oil
1 onion, chopped
3 garlic cloves, crushed
1 aubergine, cut into large cubes
2 courgettes, cut into chunks
1 red pepper, seeded and cut into chunks
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1 tin of canned tomatoes
150ml/1/4 pint vegetable stock
1 tin of canned chick peas, drained
50g/2oz 'no need to soak' dried apricots, sliced
225g/8oz couscous
2 teaspoons harissa paste

(mildly hot dried chilies
mild dried chilies
tablespoons water
extra virgin olive oil
freshly ground caraway seeds
freshly ground coriander seeds
teaspoons salt)

Salt and freshly ground black pepper
2 tablespoons chopped fresh coriander


1 Heat the olive oil in a deep saucepan and gently fry the onion and garlic until soft and golden. Add the aubergine, courgettes and red pepper and fry gently, stirring occasionally, for five minutes.

2 Stir in all the spices and cook gently for one minute. Add the passata and the stock and bring to the boil. Reduce the heat to a simmer and stir in the chick peas and apricots. Simmer for 20~25 minutes, until the vegetables are tender and the liquid has reduced.

3 About ten minutes before serving, put the couscous in a bowl with enough boiling water to just cover it, and let it stand and saturate.

4 Fork through the couscous to separate the grains and fluff it up. Spoon it onto the warmed serving plates. Mix the harissa paste with a little of the sauce, and either hand round separately or stir back into the vegetable stew. Check the seasoning and serve with the couscous, sprinkled with coriander.

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