Vegetable Couscous with Hot Sauce
A spicy and nutritious meal
INGREDIENTS
COUSOCOUS
2 cups of cold water
3/4 lb of precooked couscous
6 small onions
6 small carrots, sliced
6 cups of vegetable stock
6 ripe tomatoes, peeled
4 small zucchini, quartered
3 ribs celery
16 oz of canned chick peas
1/4 teaspoon thread saffron
HOT SAUCE
1/2 cup of vegetable stock
1/2 cup of tomato sauce
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp chili powder
Tabasco sauce to taste
Method
Place water and couscous in a bowl and leave until water is absorbed.
Combine onions, carrots and stock in a large pot. Place couscous in a cloth lined strainer and place above the stock. Bring stock to a boil, cover pot and steam couscous 30 minutes.
Add tomatoes, zucchini, celery and chickpeas to the pot. Dissolve saffron in a bit of stock and stir in. Continue steaming couscous 5 to 7 minutes longer.
Meanwhile, combine ingredients for hot sauce. Serve couscous in a bowl accompanied woth vegetables and stock in a second bowl. Each diner tops his serving of couscous with vegetables and stock and adds hot sauce to his or her taste.