Ingredients:
1 tablespoon olive oil
1 small onions, finely chopped
4 garlic cloves, crushed
1 tablespoon fresh ginger, grated
2 teaspoons paprika
2 teaspoons ground coriander
1 teaspoon turmeric
1/4 teaspoon cayenne
1 -2 tablespoon ground cumin
1 large sweet potatoes, cut into chunks
4 1/2 cups vegetable stock
2 (400 g) cans chickpeas, drained and rinsed
baby spinach leaves
8 sugar snap peas, topped and tailed
8 green beans, sliced
1/4 cup Chinese cabbage, shredded ( wonga bok)
2 cups couscous
1 tablespoon raisins
Directions:
Heat the oil in a large non-stick pan and gently saute the onion, garlic and ginger.
Add the spices and briefly toss the contents of the pan to toast the spices.
Then add the sweet potato, 2 cups of vegetable stock and the chickpeas. Mix well, cover and cook for about 10 minutes.
When the sweet potato is tender, add the spinach, snap peas, beans and wonga bok. Mix well, cover and briefly cook until the green vegetables are just beginning to wilt.
While the vegetables are cooking, bring 21/2 cups of vegetable stock to the boil.
Then place the couscous and raisins in a bowl and pour the boiling stock over them. Stir and set aside for 5 minutes, fluffing up now and again with a spoon as you add the boiling water.
To serve, mound the couscous on individual plates and top with the vegetables and the cooking juices.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.