Every summer ... and whenever I felt that I have overindulged during the holiday... I would whipped up this vegetable couscous... not that this vegetable couscous would make me lose kgs in an instance... how I wish... but just to clear the 'guilty' conscience (is this ... the correct spelling??) if you know what I mean...
And every year I would be hunting hi and lo for Harissa Sauce. Worries no more... for I have them both carved in stone ... ehem... typed and posted in my blog...
This recipe is taken from Healthy Weight Loss by Fiona Hunter... basically one can add anything to this dish to make it wholesome and flavoursome, and at the same time clean up my crisper box in the fridge
Just to tickle my tastebuds... I chargrilled the sliced aubergine and capsicum...
1 large aubergine (alternative ~ use baby aubergine) - thickly sliced2 carrots - cut into strips1 cup of cauliflower florets1 can chick peas ~ drain and rinse1 red capsicuma bunch of coriander - chopped1 cup of couscous1 1/4 cup of water or chicken stock or vegetable stock1 red onion - chopped2 garlic - chopped1 teaspoon of cumin1 teaspoon of smoked paprika2 tablespoon of olive oil1 can of diced tomatoes2 teaspoon of Harissa Saucesalt
- Sliced aubergine about 1.5cm thick and soak in salt water for 10 minutes. Pat dry and spray with olive oil on both side and place it on a grill for a few minutes... until both sides are cooked. The cut the aubergine into thick strips.
- Cut the capsicum into strips and placed in the grill too, then diced.
- Bring to boil the water or chicken stock or vegetable stock in a small pan. Add in couscous. Bring to a quick boil and turn off the heat and cover. Put it aside for 5 minutes and fluff up the couscous with fork.
- In a large frying pan (I prefer to use wok), saute the chopped onion with 2 tablespoon of olive oil until translucent.
- Add in garlic and cumin, keep stirring until fragrant.
- Add in harissa sauce and diced tomatoes. At this stage you can add about 1/2 cup of water if it gets too dry.
- Add carrots and cauliflower, lower the heat and cook for 20 minutes or until the vegetables are tender.
- Add in the chargrilled aubergine, chargrilled capsicum and chickpeas.
- Season with salt and gently stir until the vegetables are heated through.