Moroccan Stew with Couscous
Preparation time: 40-45 minutes, plus
soaking
Cooking time: 40 minutes
Serves 4-6
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125 g (4 oz) green lentils, rinsed
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600 ml (1 pint) water
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4 tablespoons extra virgin olive oil
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2 small onions, cut into wedges
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2 garlic cloves, chopped
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1 tablespoon ground coriander
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2 teaspoons ground cumin
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1 teaspoon ground turmeric
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1 teaspoon ground cinnamon
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12 new potatoes, halved if large
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2 large carrots, thickly sliced
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250 g (8 oz) couscous
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2 courgettes, sliced
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175 g (6 oz) button mushrooms
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300 ml (1/2 pint) tomato juice
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1 tablespoon tomato puree
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125 g (4 oz) ready-to-eat dried apricots,
chopped
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2 tablespoons chili sauce, plus extra to
serve (optional)
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Put the lentils in a saucepan with the
water. Bring to the boil, cover and simmer for 20 minutes. Meanwhile,
heat half the oil in a large saucepan and fry the onions, garlic and
spices for 5 minutes. Add the potatoes and carrots and fry for a
further 5 minutes. Add the lentils with their cooking liquid, cover and
simmer gently for 15 minutes.
-
Rinse the couscous several times under
cold running water to moisten all the grains, then spread out on a
large baking sheet. Sprinkle with a little water and then leave to soak
for 15 minutes.
-
Heat the remaining oil in a frying pan
and fry the courgettes and mushrooms for 4-5 minutes until lightly
golden. Add to the lentil mixture with the tomato juice, tomato puree,
dried apricots and chili sauce and return to the boil. Cook for a
further 10 minutes until the vegetables and lentils are tender.
-
Steam the couscous according to the
packet instructions or over the stew in a double boiler for 6-7
minutes. Transfer to a large warmed bowl, spoon the vegetable and
lentil stew over the top and serve the juices separately, with extra
chili sauce if liked.
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