| Spicy vegetable stew with couscous |
| 1 1/2 tablespoons vegetable oil 2 large onions, cut into chunks 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon turmeric 12 oz (340g) carrots, cut into chunks 12 oz (340g) white turnips, cut into chunks 1 1/2 pints (900ml) chicken or vegetable stock or water 12 oz (340g) courgettes, cut into chunks 1 red pepper, seeded and cut into large squares 1 1/2 oz (45g) raisins 12 oz (340g) quick- cooking couscous 1 oz (30g) butter 5 oz (145g) thawed frozen peas salt and pepper 1 heat the oil in a large pot. Add the onions and cook until they begin to soften, stirring occasionally. 2. Stir in the spices and cook, stirring, for 1 minute. 3. Add the carrots, turnips and 1/4 pint (150ml) of the stock. Bring to the boil. Cover and cook for 5 minutes. 4. Add the courgettes, red pepper and raisins. Cover again and simmer for a futher 10 minutes or until the vegetables are almost tender. 5. mean while, prepare the couscous with stock, and the butter. 6. Add the peas to the vegetable stew. Cover and cook for 3-5 minutes or until all the vegetables are tender. Season with salt and pepper. 7. Fluff the couscous and divide among hot bowls. make a well in the centre of each and spoon in the vegetable stew. |