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Categories:
olive oil shallots cloves cloves kabocha squash baby eggplants tomatoes vegetable stock saffron zucchinis paste couscous
Viewed: 24 - Published at: 5 years agoIngredients
- 2 tbsp olive oil
- 1/2 lb shallots, peeled and halved
- 2 cloves cloves , peeled and chopped
- 1 lb kabocha squash, peeled, deseeded and cut into chunks
- 1/2 lb baby eggplants, halved, or one large eggplant cut into chunks
- 14 oz can tomatoes
- 2/3 cup vegetable stock
- 15 strands saffron
- 1/2 lb small zucchinis, halved lengthwise, or 2 medium zucchinis, cut into chunks
- 1 tbsp harissa paste
- 14 oz couscous
Method
- For the vegetables, heat oil in a large pan. Add shallots and garlic and cook gently 5 mins, stirring, until soft. Add the squash and eggplant and cook 5 mins. Add tomatoes, stock, saffron, zucchini and harissa and stir well. Cook, uncovered, 15-20 mins or until vegetables are tender.
- Meanwhile, cook couscous according to package instructions. Fluff with a fork and season well with salt and freshly ground black pepper. Serve the vegetables hot on a bed of the couscous.
