Recipe Inspiration

Ingredients...

100ml olive oil

200g diced onion

4 crushed garlic cloves

200g red pepper, seeded and chopped into 1cm dice

1 tsp ground turmeric

1tsp ground cumin

200g courgette, trimmed and chopped into 1cm dice

200g aubergine, trimmed and chopped into 1cm dice

900ml Essential Cuisine Halal Vegetable Flavour Stock

500g couscous

1 squeeze lemon juice

Good twist of freshly ground pepper

Sea salt seasoned to your taste

1tbsp chopped coriander

1tbsp chopped 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

2. Stir in the turmeric and cumin, cook for a further 2 minutes

3. Add the courgette and aubergine and continue cooking until they start to soften, remove from the heat and put to one side

4. Bring the Essential Cuisine Halal Vegetable Flavour Stock to the boil in a pan and stir in the couscous

5. 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

6. Gently fold in the cooked vegetables to the couscous, season to your taste with lemon juice, freshly ground pepper and sea salt

7. Served hot or cold, garnish with the chopped coriander and mint

Chefs Tip

Serve hot to accompany a tagine style dish or cold as a salad!