Cous Cous Stuffed Spring Rolls With Ratatouille - cooking recipe

Ingredients

200 g couscous
few None strands saffron
400 ml vegetable stock
1 tbsp fresh chopped parsley
8 None sheets filo pastry measuring 12x25cm
2 tbsp olive oil
1/2 None onion, peeled and thinly sliced
2 None garlic cloves, peeled and chopped
250 g courgettes, trimmed and sliced
1 None yellow pepper, deseeded and chopped
1 small aubergine, trimmed and chopped
200 ml passata
1/4 tsp sugar
pinch None ground cinnamon
None None vegetable oil for shallow frying
None None fresh sprigs of oregano, to garnish

Preparation

Place the cous cous, saffron and 3/4 cup of the vegetable stock in a pan and bring to a boil. Simmer over medium-low heat for 5 mins, stirring occasionally. Remove from heat. Allow to cool, then stir in the chopped parsley.
To assemble a spring roll, brush the edges of one sheet of filo with a little water. Spoon 1/8 of the cous cous (about 5 tbsp) onto the bottom third of the sheet. Fold in the long sides and roll up firmly, enclosing the filling to form a spring roll. Repeat with the rest of the filo pastry and cous cous filling to make 8 spring rolls in total. Cover and set aside.
To make the ratatouille, heat the olive oil in a frying pan and saute the onion and garlic over a medium heat for 5-6 mins. Add the zucchini, pepper and eggplant and saute for 5 mins. Stir in the remaining stock, tomato puree, sugar and cinnamon. Cook on low heat for 15 mins.
Pan fry the spring rolls in hot vegetable oil for 7-8 mins until crisp and golden, turning once. Remove with a slotted spoon and drain on paper towels. Serve with the ratatouille and garnish with fresh oregano leaves.