Ingredient:
1 large red pepper
175 g (6 oz) couscous
600 ml (1 pint) hot vegetable stock
1 large yellow pepper
2 tbsp olive oil
2 courgettes, sliced
60 g (2 oz) blanched almonds
1 large red onion, chopped
1 large carrot, thinly sliced
1-2 garlic cloves, crushed
1*400 g can chick peas, drained and rinsed
1 tsp ground cumin
½ tsp curry powder
¼ - ½ tsp crushed dried red chillies
Salt and black pepper
Chopped coriander, to garnish
Method:
Halve the red and yellow peppers, and remove the cores and seeds. Roast and peel the peppers and set aside to cool.
Put the couscous into a bowl and stir in the hot stock. Cover and leave to stand for 10 minutes.
Meanwhile, heat the oil in a large frying pan, add the almonds, and cook gently, stirring, for 3 minutes or until lightly browned. Lift out with a slotted spoon and drain on paper towels.
Add the courgettes, onion, carrot, and garlic to the pan, and cook, stirring, for about 5 minutes.
Stir in the chick peas, cumin, curry powder, and crushed chillies, and cook, stirring occasionally, for a further 5 minutes. Stir in the couscous, and cook for 3-4 minutes until heatd through. Season to taste.
Cut eh flesh of the cooled roasted peppers into thin strips.
Divide the couscous among warmed serving plates and arrange the pepper strips on top. Serve at once, sprinkled with the almonds and chopped coriander.
1 large red pepper
175 g (6 oz) couscous
600 ml (1 pint) hot vegetable stock
1 large yellow pepper
2 tbsp olive oil
2 courgettes, sliced
60 g (2 oz) blanched almonds
1 large red onion, chopped
1 large carrot, thinly sliced
1-2 garlic cloves, crushed
1*400 g can chick peas, drained and rinsed
1 tsp ground cumin
½ tsp curry powder
¼ - ½ tsp crushed dried red chillies
Salt and black pepper
Chopped coriander, to garnish
Method:
Halve the red and yellow peppers, and remove the cores and seeds. Roast and peel the peppers and set aside to cool.
Put the couscous into a bowl and stir in the hot stock. Cover and leave to stand for 10 minutes.
Meanwhile, heat the oil in a large frying pan, add the almonds, and cook gently, stirring, for 3 minutes or until lightly browned. Lift out with a slotted spoon and drain on paper towels.
Add the courgettes, onion, carrot, and garlic to the pan, and cook, stirring, for about 5 minutes.
Stir in the chick peas, cumin, curry powder, and crushed chillies, and cook, stirring occasionally, for a further 5 minutes. Stir in the couscous, and cook for 3-4 minutes until heatd through. Season to taste.
Cut eh flesh of the cooled roasted peppers into thin strips.
Divide the couscous among warmed serving plates and arrange the pepper strips on top. Serve at once, sprinkled with the almonds and chopped coriander.
