Mediterranean Vegetables with Cous Cous

You will love my Mediterranean vegetables with cous cous recipe. It is full of flavour and so nutritious. Packed with protein-rich chickpeas and vitamin rich veggies along with hints of Moroccan flavours too. A must try!

Prep Time: 10-15 minutes

Cook Time: 20-25 minutes

Serves 6-8

Ingredients

200g giant cous cous / cous cous

2 tbsp oil

2 tsp cumin seeds

2 tsp coriander seeds

1 small green chilli finely chopped

1 medium onion finely chopped

1 large stick of celery finely chopped

2 tsp garlic paste

130g baby corn cut into rounds

1 medium carrot cut into thin cubes

1 courgette cut into small cubes

½ red pepper diced

1/3 green pepper diced

350g passata

1 tbsp tomato puree

3 tsp honey

Salt and pepper to taste

Touch of turmeric

1 ½ vegetarian stock cubes dissolved in 1 pint of water

1 can chickpeas drained and washed

1 tbsp each of fresh oregano, mint & parsley or use ¼ tsp each of dried herbs

3 tsp corn flour mixed with 100ml cold water

Instructions

Prepare cous cous according to packet instructions. I usually use stock water for it.

Heat oil in a pan, add cumin seeds and coriander seeds and let sizzle for a 1 minute.

Add onion, green chilli and celery and fry until onion is transparent.

Stir in the garlic paste, add carrot and baby corn and cook for another couple of minutes.

Next, add courgettes, peppers, passata, tomato puree and simmer for 2-3 minutes.

Then add honey, turmeric and salt and pepper and mix well.

Pour in the stock and add chickpeas and leave to simmer for 5 minutes.

Stir in the corn flour mixture and add herbs.

Cook for further 5-10 minutes until the vegetables are cooked and sauce is of medium consistency (not too thin).

Serve hot with cous cous or brown rice.