Spicy Vegetable Couscous - cooking recipe

Ingredients
    1 tablespoon pine nuts
    1 onion, sliced
    1 tablespoon sweet chili sauce
    1 teaspoon ground cumin
    1 teaspoon fresh ginger or 1/2 teaspoon ground ginger
    300 g chickpeas, drained (canned or freshly cooked dried chickpeas)
    1 red capsicum, chopped
    1/2 - 1 bunch spinach, leaves shredded
    1 large zucchini, sliced
    1 carrot, sliced
    1 (440 g) can peeled tomatoes
    1 tablespoon tomato paste
    1/2 cup wine (optional)
    cracked pepper
    2 cups couscous
    2 cups water
Preparation
    Place pine nuts in frying pan and toast lightly for 1 minute.
    Add onion, chilli sauce, cumin and ginger and stir over a high heat for 5 minutes or until onions are soft.
    Add chickpeas, capsicum, spinach, zucchini, and carrot, and stir-fry for 4 minutes.
    Add remaining ingredients and cook for 4 minutes longer or until vegetables are soft.
    Meanwhile prepare couscous.
    Place couscous in a serving bowl, pour on boiling water, cover and set aside for 3 minutes.
    Use a fork to rake the couscous to separate grains.
    Top with vegetable mixture.

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