Cous Cous with Vegetable Stew

I ate this dish for the very first time at my sister-in-laws house and it was really comforting. Couscous is a coarsely ground semolina pasta & a stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. I always like to make things that are less complicated but filled with flavors & this dish is a perfect definition of that. It is really simple to make & yet it looks like one has put so much effort into making it.

This Recipe serves 3-4 people

Ingredients for Veggie Stew:

• 1 tbsp olive oil
• 1 to 2 bay leaf
• Dash of dried basil
• 3 cups vegetable stock
• 1 small can of Italian canned tomatoes
• 1/4 cup celery, cubed
• 1/2 cup turnip, cubed
• 2 zucchini, cubed
• 1/4 cup onion, cubed
• 1/2 cup peppers, cubed
• 1 large carrot, cubed
• 1/2 cup corn kernels & peas
• 1 tsp garlic & ginger paste
• Jalapeno pepper sauce & chiili pepper hot sauce according to taste (I use ones from Trader Joes)  
• salt & black pepper to taste

 

Method:

1. In a large pot, heat 1 tbsp of olive oil, add bay leaf, fennel seeds and dried basil leaves to and let cook till fragrant.
2. Add the onions, carrots & turnip to that along with the ginger garlic paste. Cook for 3-4 minutes and then add all the other vegetables and cook them another 4-5 minutes.
3. Add salt and pepper.
4. Add the vegetable stock  & canned tomatoes and bring the mixture to a boil.
5. Lower the heat and add the hot sauce to the stew.
6. Let the stew simmer till it becomes thick - stew consistency.
7. Mean while cook one box of couscous as per the instructions.
8. Serve couscous over the hot stew.

I pair this dish with Fattoush.