Couscous with stewed vegetables

Couscous served with a spicy mix of vegetables is a classic Moroccan dish; the vegetables are very tender and the contrast of taste and texture with the soft grainy couscous is simple and delicious.

Serves 4

Prep time 20 mins

Cooking time 40 min

Syn free

Ingredients:-

300g/11oz couscous

Fry Light for spraying

1 onion, peeled and finely chopped

1 tsp ground cinnamon

1 tsp ground ginger

2 tsp ground cumin

2 large carrots, peeled and cut into bite-sized pieces

1 courgette, cut into bite-sized pieces

1 medium aubergine, cut into bite-sized pieces

100g/4oz okra, trimmed

1 red pepper, de seeded and cut into bite-sized pieces

700ml/24fl oz chicken stock made from bovril

1 x 400g/14oz can chopped tomatoes

1 tbsp artificial sweetener

salt and freshly ground black pepper

To Garnish:-

Chopped mint leaves

Method:-

Prepare the cous cous according to the packet instructions and keep warm.

Spray a large non-stick saucepan with Fry Light and place over a medium heat. Add the onion and the ground spices and stir-fry for 2-3 minutes.

Add the vegetables and stir-fry for 2-3 minutes. Pour in the stock, tomatoes and sweetener and bring to the boil. cover tightly, reduce the heat to medium-low and cook gently for 20-25 minutes, stirring occasionally until the vegetables are tender. Season well.

To serve, spoon the prepared cous cous into large warmed bowls and spoon over the vegetable mixture. Garnish with mint leaves and serve immediately.