500g couscous
1 onion, sliced
2 carrots, cut into julienne strips
150g green beans, halved
25ml sunflower oil
2 cloves garlic, crushed
1 red pepper, sliced
250g cherry tomatoes, halved
1ml ground cinnamon
1ml dried chilli, crushed
200ml vegetable stock
20ml tomato paste
60ml coriander, chopped

  • Prepare the couscous according to the pack instructions.
  • Add the carrots and green beans to a saucepan of simmering water and boil for 2 minutes. Remove from heat and drain.
  • Heat oil in the saucepan, add the onion and sauté for 2 minutes.
  •  Add the garlic cinnamon and chilli, fry for 30 seconds and then add the red pepper. Fry gently for 2 minutes.
  • Add the stock, tomato paste, coriander, tomatoes, carrots and beans and simmer for 2 minutes.
  • Season to taste with salt and freshly ground black pepper.
  • Serve spooned over the couscous.
Serves 4


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