Print
Turmeric vegetebale stew with couscous
Prep Time 10 minutes
Cook Time 25 minutes
Servings 5
Ingredients
Turmeric vegetable stew
- ¼ cup extra virgin olive oil
- 2 medium zucchini, sliced in half then chopped along the width in 1cm pieces
- 300 g mushroom cups, quartered
- 1 small brown onion
- 3 small ripe tomatoes or 1 cup tomato passata
- 1 ½ tsp turmeric powder
- ¼ tsp black pepper
- ¾ tsp salt
- ¼ cup water
Spiced cous cous
- ¼ cup slivered almonds
- 1 tsp garam masala
- ½ tsp salt
- 1 cup 200g cous cous
- 1 cup boiling water, 250mL
- 10 fresh mint leaves, chopped
- 10 fresh coriander sprigs, chopped
- ¼ cup currants or raisins
- 2 tbs extra virgin olive oil
Instructions
Turmeric vegetable stew
-
Heat a large frying pan to a medium to high heat. Add the olive oil and then lightly fry the mushrooms, zucchini and onions for 5min or until they start getting some colour. At that time blend the tomatoes with the pepper and salt. Add turmeric in the veggies and stir for a minute until it becomes aromatic. Then pour the blended tomatoes and water. Allow the vegetables to simmer until the sauce reduces for about 15min.
Spiced cous cous
-
While the vegetables are cooking prepare the couscous salad. On a medium heat, use a frying pan to dry toast the slivered almonds. Should take about 3min just keep an eye on them so they don’t burn by lightly tossing them around. Then once they start getting some colour add the garam masala to toast also for 1min or until it becomes aromatic.
-
Add the couscous, salt, toasted almonds and garam masala in a heat proof bowl with the hot water and then place a large enough plate on top to cover the bowl. Allow the water to be absorbed for 5min after which time use a fork to fluff up the couscous. Lastly add the chopped mint, coriander, currants and olive oil. Stir all the ingredients together and serve it with the cooked vegetables.