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Couscous with Vegetables

Name: Couscous with Vegetables
Total time: 20 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 185 g dry couscous; 240 ml boiling water; 1 tbsp olive oil; 0.5 tsp salt; 300 g mixed frozen vegetables; 1 tbsp tomato purée; 240 ml hot water; 0.5 tsp ground turmeric; 0.5 tsp curry powder; 0.25 tsp ground cumin; 0.75 tsp salt; 1 tbsp chopped parsley

Quick couscous under a spiced vegetable broth, the weeknight version. Moroccan recipe on the hob, with quantities that scale to your servings.

Ingredients

185 g dry couscous

240 ml boiling water

1 tbsp olive oil

0.5 tsp salt

300 g mixed frozen vegetables

1 tbsp tomato purée

240 ml hot water

0.5 tsp ground turmeric

0.5 tsp curry powder

0.25 tsp ground cumin

0.75 tsp salt

1 tbsp chopped parsley

Method

Place the couscous in a heatproof bowl with salt and olive oil. Pour over the boiling water, cover with a plate, and leave for 8 minutes.

Meanwhile, whisk the tomato purée into hot water with the spices and salt in a saucepan. Bring to a simmer.

Add the frozen vegetables and cook for 6-8 minutes until tender and the sauce is glossy.

Fluff the couscous thoroughly with a fork - break up every clump.

Mound on a plate, spoon the vegetables and a generous ladle of broth over, scatter with parsley.