Barcelona Couscous

A recreation of the best couscous I ever had - from a dusty corner bar next to a construction site in Barcelona.

Serving 2

1 small onion, sliced
½ leek, sliced
½ carrot, halved lengthwise and thickly sliced
½ young turnip, in small cubes
1 clove garlic, crushed
1 small courgette, halved and thickly sliced
1 tsp vecon (or other vegan stock)
½ tsp grd coriander
½ tsp harissa (or any chilli sauce)
¼ tsp grd cinnamon
1 bay leaf
generous dollop of olive oil
plenty of  black pepper
 some couscous - about half a mug. It goes a long way

Saute the onion and carrot in oil. Gradually add other veg in order of cooking time, size, etc. ie, then leek and turnip, garlic, finally courgette. When all are softening add spices, chilli sauce and bay leaf. Saute a little longer. Add stock, and cover with water. Simmer for 15-20 minutes, until all veg are tender.

Meanwhile, soak the couscous in boiling water for a few minutes. I always guess the amounts, but maybe your packet will tell you. I find the best way to do couscous is to aim at being a little on the dry side from it's initial soaking, but then to serve it with a rich moist sauce.

Place the couscous on a plate or shallow bowl and cover with the stewed vegetables. There should be quite a bit of liquid, which the couscous will absorb. Sprinkle generously with pepper and cinnamon to serve.

This is also good with shredded spring greens added into the mix. Also, chickpeas are always good with couscous.

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