Paul Merrett's Couscous With Vegetables Recipe

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Servings: 1

Ingredients

Directions

  1. 1 Fry the courgette and aubergine in extra virgin olive oil till lightly browned, and set aside. Heat 6 tbsp extra virgin olive oil in a pan. Add in the cumin, coriander, paprika and turmeric and stir round in the oil.
  2. 2 Add in the couscous, stir, pour in the stock, cover and put in a hot place for five min. Fork through the cous cous and fold in the courgette and aubergine. Add in the tomatoes, coriander, onion and mint. Serve with the tagine.

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