Recipe - Paul Merretts Couscous With Vegetables

3 Courgettes; finely minced
1 lg Aubergine; finely minced
6 tablespoon Olive oil
1 teaspoon Cumin powder
1 teaspoon Paprika
1 teaspoon Ground coriander
One half teaspoon Turmeric
250 g Couscous
One half pt Chicken stock; hot
4 Tomatoes; finely minced
1 Red onion; finely chopped
10 Mint leaves; finely chopped
4 Dsp finely chopped coriander

1 Fry the courgette and aubergine in olive oil until lightly browned, and
set aside. Heat 6 tbsp olive oil in a pan. Add the cumin, coriander,
paprika and turmeric and stir round in the oil.

2 Add the couscous, stir, pour in the stock, cover and put in a warm place
for five minutes. Fork through the cous cous and mix in the courgette and
aubergine. Add the tomatoes, coriander, onion and mint. Serve with the
tagine.

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Recipe by: Fresh Food

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