Рецепт Couscous With Spicy Chick Pea Stew
Ингредиенты
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Инструкции
- Spread Couscous Out on a Large Deep Plate and Pour the Hot Water Proportionately Over It. Then Rub the Couscous Lightly With Your Fingers To Separate the Grains. Set the Plate Aside.
- Heat Half the Oil in a Large Saucepan, add in the Onion and Carrots and Saute/fry Gently for 10 Min. Stir in the Spices and Cook for a Further 2-3 Min, Stirring.
- Stir in the Corn, Zucchini and Chick Peas (May Use Fava Beans instead). Then add in the Water and Tomato Paste. Bring To a boil, Then Turn the Heat Down So Which the Chick Pea Stew Simmers.
- By Now, the Couscous Will Have Absorbed the Water. Put It Into a Metal Sieve, Metal Colander or possibly Steamer Saucepan, Breaking It Up a Bit With Your Fingers Again as You Do So. If Your Container Has Large Holes, You May Prefer To Line It With a Piece Of Cheesecloth To Prevent the Grains from Falling Through, But I Never Found this Necessary.
- Put the Steamer, Colander or possibly Sieve Over the Vegetable Stew, Cover With a Lid or possibly Plate and Cook Gently for 25-30 Min.
- Season To Taste With Pepper. Stir the Remaining Extra virgin olive oil Into the Couscous, Then Put the Couscous on a Large, Warmed Serving Dish, Garnish With the Coriander and Serve Immediately.Serve With a Green Salad.