100 g button mushrooms 1 carrot 200 g chestnuts in cooked and peeled (Merchant Gourmet) 400 ml chopped tomatoes 200 g couscous 2 tsp cumin 50 g dried apricots 25 g fresh coriander 2 garlic cloves 1 tsp ground cinnamon 150 ml plain yoghurt 1 small red onion 300 g spinach 400 g tinned chick peas 25 g butter 2 tbsp olive oil 1 vegetable stock cube
Serves 4 Preparation time: 15 minutes Cooking time: 25 minutes
1. Finely chop the onion, peel and dice the carrot, set aside. Chop 200g of chestnuts into small pieces, cut the mushrooms and the apricots into 4 and finely chop 3 tbsp of coriander leaves. Set aside.
2. In a large saucepan heat 1 tbsp of olive oil, add the chopped onion and carrot, fry until soft then add 2 crushed garlic cloves, 2 tsp of cumin and 1 tsp of cinnamon. Fry for 1 minute then add the chopped chestnuts, mushrooms, apricots, chickpeas, 1 tbsp of chopped coriander and the chopped tomatoes. Simmer for 20 minutes.
3. When the vegetables have been cooking for 10 minutes make the couscous. Put the couscous in a bowl. Dissolve the stock cube in 350ml of boiling water and pour over the couscous. Cover and leave for 6 minutes then fluff up with a fork. Add 1 tbsp of olive oil and 1 tbsp of the chopped coriander. Leave covered until ready to serve.
4. Just before the vegetables are ready cook the spinach. In a large saucepan heat 25g of butter, add the spinach leaves and stir them around until they are wilted, season to taste.
5. Serve the vegetables with the couscous and a sprinkle of chopped coriander with the spinach on the side. Add a spoonful of yoghurt on the top.
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