Recipe Inspiration

Ingredients...

20ml olive oil

100g onion, diced

5g garlic cloves, crushed

100g red pepper, seeded and chopped
 
50g Essential Cuisine Zesty Chermoula Style Seasoning

100g courgette, trimmed and chopped

100g aubergine, trimmed and chopped

500ml Essential Cuisine Vegetable Stock

200g dried fruits: apricots, dates, prunes, raisins, figs, diced

250g couscous

2ml lemon juice

Good twist of freshly ground pepper

Sea salt, season to your taste

2g chopped fresh coriander

2g chopped fresh mint

Method...

1. Heat olive oil in a suitable pan, add the onion, garlic and pepper, cook for 4-5 minutes, with not too much colour, stirring occasionally. Stir in the Zesty Chermoula Style Seasoning, cook for a further 2 minutes.
   
   
2. Add the courgette and aubergine and continue cooking until they start to soften, remove from the heat and put to one side.
   
   
3. Bring the Essential Cuisine Vegetable Stock to the boil in a pan and add the dried fruit, simmer for 5 minutes, then stir in the couscous.
   
   
4. Remove from the heat and cover with a lid. Leave to stand for 20 minutes then give it a good stir with a fork to separate the grains.
5. Gently fold in the cooked vegetables to the couscous, season to your taste with lemon juice, freshly ground pepper and sea salt. Served hot or cold, your Chermoula Spiced Vegetable Couscous with Dried Fruits is ready to serve, garnish with the chopped coriander and mint.