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anybody know any?
i tried roasting some peppers and onions to mix in but i just burnt them and it had no flavour :(
with cous cous. Sprinkle some spices over them whilst they're roasting for added flavour?
stuffed peppers, why didn't i think of this?
a really tasty vegetable morrocan stew thing with roasted aubergines, tomatoes, chickpeas, loads of other veg, plenty of spices (turmeric, grd coriander, cinnamon, cumin etc....)... then just serve it over couscous. YUM.
just google a few morrocan recipes.
NOT ALL VEGETARIANS LIKE AUBERGINE.
Make the right choice: say 'NO' to aubergine
As a vegetarian who hates aubergines I'm with you on this.
roasted aubergine is so tasty. you are missing out.
please no aubergines
o man its so gross. I really don't like aubergines :(
Fry some sliced corgette.
Add corgette to your puffed up couscous, serve with tomato sauce.
Salt and pepper to taste.
couscous of course, feta cheese, sun-dried tomatoes, cherry tomatoes halfed, spring onion finely sliced, some salt, some pepper and a drizzle of olive oil.
Simple but yummy.
cabbage recipe at home, if you're interested?
It's absolutely delicious.
I'll post it tonight if you want it.
CHECK BACK LATER YO
before you add water, yummy!
and mix with chopped mint and coriander. Add in a little feta and some olive oil.
It takes a bit of preparation, but it's totally worth it.
1/2 red pepper
1 garlic clove
1/2 tsp ground coriander
pinch ground cinnamon
60g green lentils
300-400 ml stock
1 tbsp tomato puree
1 tbsp fresh parsley
1 tbsp pine nuts
50g mature cheddar
1 small egg, beaten
1. Cut the top quarter off the cabbage. Remove loose outer leaves, reserving some. Hollow out the middle with a small sharp knife.
2. Blanch the cabbage for 5 minutes, then drain, upside down.
3.Steam the cous cous if you're using grains. If not, don't bother!
4. Lightly fry the onion, pepper and garlic in oil for 5 minutes, then stir in the spices and cook for a further 2 minutes.
5. Add the lentils and pour in 300ml of the stock and tomato puree. Bring to the boil, season and simmer for about 25 minutes. Add more stock if necessary.
6. Mix in the couscous, parsley, pine nuts, grated cheese and egg. Open up the cabbage and spoon in the stuffing.
7. Blanc the reserved cabbage leaves and place these over the top of the stuffing. Wrap the whole thing in a sheet of butter foil.
8. Place in a steamer over simmering water and cook for 45 minutes. Remove from the foil and serve, cut into wedges.
This is based on a recipe by Roz Denny and Christine Ingram, in the book 'Vegetarin cooking & vegetable classics', which is, frankly, one of the best books I own.