SPICED COUSCOUS AND VEGETABLES

Preparation Method :

• Heat the oil in a large frying pan and add the shallot and garlic and cook for about a minute or two, until softened.
• Add in the peppers and aubergine, simmer to low flame. Cook for about 10-12 minutes or until the vegetables are tender, add little water if needed.
• Add all the spices and cook for one more minute, stirring.
• Add the tomatoes and lemon juice. Cook it for about 3-5 minutes or until the tomatoes have started to break down. Remove from the heat and leave to cool slightly.
• Drop the couscous into a large bowl. Bring the stock to the boil in a saucepan, then pour over the couscous. Stir well and cover with a clean tea towel.
• Allow to stand for about 10 minutes or until all the stock is absorbed and the couscous is tender.
• Uncover the couscous and fluff with a fork. Stir in the vegetable and spice mixture along with the raisins, almonds, parsley and coriander.
• Adjust seasoning with salt and pepper to taste and serve.