Spicy Vegetables with Couscous

A delicious light main meal with plenty of flavour.

Recipe by: Gabriel Gate`, for details please click here.

Ingredients

1 tbsp tomato paste
1/2 tsp hot chilli sauce
1 tbsp ground cumin
1/2 tsp fennel seeds
4 tomatoes, diced
Freshly ground black pepper
4 baby carrots, peeled
2 turnips, halved
About 250 g pumpkin, cut into 4 pieces
1 red capsicum, cut into 8 pieces
4 small zucchini
About 1/2 cup couscous
A 400 g can of chickpeas, drained
2 tbsp water
1 cup coriander leaves
1 clove garlic, finely chopped

Method

In a large saucepan, mix tomato paste with hot chilli sauce, cumin, fennel seeds and diced tomato. Season with pepper and add carrots, turnips, pumpkin, capsicum and zucchini. Just cover with cold water, bring to a simmer and cook until the vegetables are tender.

Cook couscous according to packet instructions. It takes only a few minutes.

Reheat chickpeas in a small saucepan in 2 tbsp water. Gently toss couscous and chickpeas together then spread them over a serving platter.

Drain the spicy vegetable liquid into a sauce jug and mix in chopped garlic.

Spoon the spicy vegetables over the couscous and chickpeas and scatter coriander leaves on top. Serve the vegetable juices separately for all to help themselves.