Couscous vegetable loaf, Recipe & How To Prepare.

 

Ingredients:

1.2 litres/2pt vegetable stock

450g/1lb quick-cooking couscous

25g/1oz butter

3 tablespoons olive oil

2 garlic cloves, crushed

1 onion, finely chopped

1 tablespoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon garam marsala

225g/8oz cherry tomatoes,

quartered

1 courgette, finely chopped

150g/5oz canned sweetcorn

kernels, drained

8 large fresh basil leaves, plus

50g/2oz fresh basil, chopped

150g/5oz sun-dried peppers in oil

For the dressing

75ml/3fl oz freshly squezed

orange juice

1 tablespoon freshly squeezed

lemon juice

3 tablespoons chopped fresh

flat-leaf parsley

1 teaspoon honey

1 teaspoon ground cumin

How To Prepare :

• Bring the stock to the boil in a saucepan. Put the couscous and butter in

a large bowl, cover with the hot stock and set aside for 10 minutes.

• Heat 1 tablespoon of the oil in a large frying pan, and sweat the garlic

and onion over a low heat for 5 minutes or until the onion is soft. Add

the spices and cook for 1 minute until fragrant. Remove from the pan.

• Add the remaining oil to the pan and saute the tomatoes, courgette and

corn over a high heat in batches until soft.

• Line a 3 litre/5pt loaf tin with cling film, allowing it to overhang the

sides. Arrange the basil leaves along the bottom of the tin. Drain the

peppers, reserving 2 tablespoons oil, then roughly chop. Add the garlic

and onion mixture, sauteed vegetables, pepper and chopped basil to the

couscous and mix together. Press the mixture into the tin, and fold the

cling film over to cover. Weigh down and refrigerate overnight.

• To make the dressing, put all the ingredients in a screwtop glass jar, and

shake well to combine.

• Turn out the loaf and serve with the dressing and potatoes.

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