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Vegetable Cous Cous

Recipe Category: Salad, Side Dish, Vegetarian
Makes enough for: 4 people
All Rights Reserved: Adapted from Kim

Ingredients

  • 30 mls olive oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 2 carrots, thickly sliced
  • 1 yellow pepper, thickly sliced
  • 250 mls frozen corn
  • salt and freshly ground black pepper to season
  • 5 mls dried origanum
  • 500 mls stock
  • 2.5 mls white balsamic vinegar
  • 0.625 mls light soy sauce
  • 2 sprigs fresh basil
  • 800 g tinned crushed tomatoes
  • 150 g cous cous

Method

  • put the olive oil into a pot
  • soften the onion and the garlic
  • add the vegetables
  • season to taste and add the origanum
  • add the stock, the vinegar and the soy sauce
  • add the basil
  • simmer with the lid on until the vegetables are tender
  • add the crushed tomatoes and cook for a further 5 minutes
  • sprinkle the cous cous into the pot and allow to stand for 15 minutes

Notes

you can use any vegetables of your choice, including potatoes, asparagus, butternut, courgettes