Recipe for Couscous with Vegetables 
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Yield:
4
Ingredients:
Amount Ingredient
2 med carrots
2 x turnips
1 x red capsicum
2 x zucchinis
3 x tomatoes
1 tbl tomato paste
1 tsp harissa, (a hot chilli paste)
1 tsp ground cummin
1 x clove garlic, crushed
1 tbl olive oil
3 cup water
salt and freshly ground pepper
a 400 g, (14 oz) can chick peas, drained
2 x silverbeet leaves or a handful of, washed and shredded
(2 to 3) spinach
300 gm couscous, (11 oz)
Instructions:
Instructions: Peel and halve carrots crosswise. Peel and halve turnips.

Halve capsicum, remove seeds and cut each half in two. Halve zucchinis crosswise. Quarter tomatoes.

To a large saucepan add carrots, turnips, capsicum, zucchini, tomato paste, tomatoes, harissa, cummin, garlic, olive oil, water and salt and pepper.

Bring to the boil and cook for 10 minutes. Add drained chick peas and silverbeet and cook for a further 10 minutes.

Meanwhile, place couscous in a strainer and run cold water over it for a few minutes. Place a damp towel or muslin over the perforated compartment of your steamer.

Place wet couscous in steamer over cloth and bring water in steamer to the boil. Steam couscous uncovered for about 10 minutes until grains are soft.

Serve couscous on a dish and serve the vegetables and liquid in a serving bowl, topped with sprigs of coriander. Serve from the centre of the table for all to help themselves.

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