Name of Recipe: Vegetable Couscous
Number of People: 4
Ingredients:100 g Chickpeas
1200g water
6 potatoes, cut in half
2 carrots, cut into large strips
1/2 pumpkin - leave skin on, cut into large strips
2 parsnips, cut into strips
1 turnip, cut into wedges (5 cm)
1 aubergine, cut into large strips
2 courgettes, cut into large strips
500 g Couscous
1 clove garlic
I MC (100 ml) olive oil
1 tsp paprika
1 tsp ginger powder
1 tsp crushed dried chili
1 tsp cumin powder
1 tsp coriander powder
1 tsp ground white pepper
1/2 tsp ground cardamon
Juice of 1 lemon
800g vegetable stock or water
Extra oil to break up couscous
Preparation:Soak chickpeas overnight. Drain and place chickpeas in the TM basket. Add 1200g water to the TM bowl. Place pieces of potato, carrot, pumpkin, parsnip and turnip in Varoma. Place Varoma in position and cook for 30 minutes at Varoma temperature on speed 1. Check to see how tender the pieces of vegetable are at that point, they should be slightly undercooked before the next step. If needed, they should be cooked for a little longer. Add eggplant and zucchini and cook these and the chickpeas for another 20 minutes at Varoma temperature on speed 1. Check to see how well the vegetables and the chickpeas are at this point. Drain and set chickpeas and vegetables aside in Thermoserver or similar container to keep warm.
Soak couscous in half a cup of cold water for 10 minutes in a baking tray lined with a cloth (tea towel or muslin). While soaking, place garlic in TM bowl and chop for 5 seconds at speed 7. Add oil and sauté for 5 minutes at 100°C on speed 1. Add lemon juice and stock. Drain couscous and place the cloth with couscous inside the Varoma. Place Varoma in position and cook for 15 minutes at Varoma temperature on speed 1. Carefully remove towel with couscous and empty onto baking tray, let cool a bit before adding some oil and breaking up the grains with your fingers. Remove half of the stock mixture to a container and set aside. Place the butterfly over the blades and add about half of the vegetables to the stock. Place cloth back in Varoma, place couscous on cloth and steam again for another 10 minutes at 100°C on reverse speed 1. Once again, carefully remove towel with couscous and empty onto baking tray, let cool a bit before adding some more oil and breaking up the grains with your fingers. While waiting for the couscous to cool, remove the vegetables and stock and set aside to keep warm. Place the remaining stock mixture and vegetables in the TM bowl. You may like to add some light, creamy, blue cheese to the couscous grains as per the Food Safari program and rub through before placing back on the cloth in Varoma. Steam again for another 10 minutes at 100°C on reverse speed 1.
Pile the couscous high in the centre of a warm serving plate and stack the vegetables around the couscous. Pour the chickpeas and stock over the top. Sprinkle with rosewater and salt.
Tips/Hints:I took this recipe from a site a while back, and I have done this 3 times. Always perfect. Try it. Healthy and tasty.
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