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spicy-veg-couscous recipe

Date: Sat, 18 Jul 1998 04:29:00 -0700
From: Maralyn (maralyn.olsen@virgin.net)

Spicy Veg and Couscous

1 Aubergine/egg plant
1 Courgette/zucchini
1 Large Red Onion
1 Yellow Bell Pepper
1 Red Bell Pepper
Several Garlic Cloves (to taste)
You can also add any vegetables of your own choice.I put in a couple of
tomatoes and mushrooms.

Slice the egg plant into approx 1/4 inch circles then halve or quarter
them.Slice zucchini into circles or chunks.Cut onion and bell peppers
into chunks.If using cut tomatoes into wedges and add small whole
Spray a large flat bottomed pie dish with lite spray(I used 2 smaller
dishes as I didn't have a large one I think the veg do really need to be
spread out)Add all the vegetables and as many garlic cloves as you
Place in oven at 190c/375f/gas mark 5 while you make the sauce.
In a bowl place half of a 350g jar/packet of lite tomato pasta sauce of
your choice (or preferably make your own)add 1 tablespoon each of
balsamic vinegar, white wine vinegar, lemon juice.Add 1 teaspoon each of
dried basil, oregano, turmeric, garlic puree. Add 2 generous teaspoons
of wholegrain mustard.Add salt and black pepper to taste.Mix all
ingredients together..
Remove vegetables from oven and stir in the sauce.Place back in oven and
cook until they are at a consistency that you like.I like mine faily
"mushy" so I leave them in for a good hour.Stir them ocassionally to
prevent burning and to spread sauce evenly.

Serve over couscous (I have tried rice but personally I prefer the
This makes 2 generous servings and sometimes depending on the size of
the vegetables there has been enough of the veg mix to have with salad
for lunch next day.