FULL OF BEANS - Serves 4
Braised Vegetable and Bean Casserole
with Premium Cous Cous
with Premium Cous Cous
Ingredients
- 30ml (2 tbsp) vegetable oil
- 1 large leek, cut into 1cm lengths and washed thoroughly
to remove any grit - 1 large onion, peeled and cut in chunks
- 600g (21 oz) mixture of carrots, turnips, swede and celery
cut into fairly large chunks - 15ml (1 tbsp) tomato puree
- 200ml (7fl oz) vegetable stock
- 2.5ml (½ tsp) dried mixed herbs
- Salt and freshly ground black pepper
- 400g can chick peas, drained and rinsed
- 2 x 125g sachets Ainsley Harriott Premium Cous Cous
- 350ml (large mug) boiling water
- 15-30ml (1-2 tbsp) olive oil or melted butter (optional)
Method
Heat the oil in a flameproof casserole dish, add the chopped leek and onion; stir fry for a few minutes until just starting to brown. Add remainder of vegetables, except the chick peas.
Add the tomato puree, stock, herbs, salt and pepper. Stir and bring to the boil.
Cover the casserole and transfer to a preheated oven 160°C/325°F/Gas Mark 3 for 1½ hours.
Remove casserole from oven and add the chick peas. Return to the oven for a further ½ hour or until all the vegetables are cooked.
Prepare the Ainsley Harriott Premium Cous Cous according to the instructions on the carton.
TO SERVE: Serve the casserole on a bed of Cous Cous.
