Moroccan Vegetable Hotpot with Couscous
Serving Size : 4
1 large potato, diced
1 parsnip, diced
2 carrots, sliced
1 tablespoon olive oil
1 red pepper, diced
1 (198 gram/7 oz) tin sweet corn, drained
2 teaspoons Schwartz Moroccan Stir-Fry Seasoning
6 prunes, halved
1 tablespoon plain flour
2 tablespoons tomato puree
1 tablespoonr ed wine vinegar
1 tablespoonWorcestershire sauce
450 ml (3/4 pint) vegetable stock,
175 grams (6 oz) couscous,
1 vegetable stock cube
Par-boil the potato, parsnip and carrots in a large saucepan for 3-4 minutes.
Drain. Heat the oil in a large saucepan and fry all the vegetables with 1 tsp
Moroccan Stir-Fry Seasoning for 4-5 minutes. Add the prunes and flour and cook
for 1 minute. Mix the tomato puree, vinegar and Worcestershire sauce with the
stock and add to the pan. Bring to the boil. Cover and simmer gently for 20
minutes, stirring occasionally.
Meanwhile, place the couscous in a bowl. Dissolve the stock cube in 450 ml
(3/4 pint) boiling water and pour over the couscous with the remaining 1 tsp
Moroccan Stir-Fry Seasoning. Allow to stand for 10 minutes until all the liquid
is absorbed. Serve with the Vegetable Hotpot.
Jenn B aka Mom2Sam and Tiny
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/