BRAISED VEGETABLE CASSEROLE WITH COUS COUS
Serves 4
Serves 4
Braise your spirits with this healthy hot pot!
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 (21oz) mixture of vegetables according to season
(eg. carrots, butternut squash, parsnips, swede, 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 100g or 2 x 110g sachets Ainsley Harriott Moroccan Medley
Cous Cous
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.
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 Moroccan Medley Cous Cous according to the instructions on the carton or sachet.
SERVING SUGGESTION: Serve the casserole on a bed of
Cous Cous. Garnish with a large spoonful of Greek yoghurt and some fresh coriander leaves.
Cous Cous. Garnish with a large spoonful of Greek yoghurt and some fresh coriander leaves.
