Vegan main course
Serves four to six
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- 30ml olive or sunflower oil
- 2 cloves of garlic, crushed
- 1 onion, chopped
- 30ml chopped fresh parsley
- 5ml salt
- 5ml black pepper
- 10ml ground cinnamon
- 3ml turmeric
- 4 carrots, scraped and chopped
- 4 spring onions, chopped
- 100g button mushrooms, wiped and quartered
- 75g (125ml) raisins
- 125g dried apricots, soaked overnight in water to cover, drained
- To cook couscous:
- 15ml oil
- 5ml salt
- 250g (350ml) couscous
- 20g vegan margarine (Olé or Cardin)
- spring onion curl to garnish
- Heat oil in a saucepan.
- Sauté garlic and onion until soft.
- Add parsley, salt, pepper, cinnamon and turmeric.
- Cook two minutes.
- Add carrots, spring onions, mushrooms, raisins and apricots, cook a
further three minutes.
To cook couscous:
- Bring 1,4 litres water to the boil.
- Add oil and salt, stir in couscous.
- Allow to swell for two minutes.
- Add margarine, reheat three minutes over low heat, stirring with a fork
to separate grains. Drain well.
To complete: Spoon couscous on to a serving platter, spoon apricot
mixture over couscous. Garnish with a spring onion curl.