Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Pre-heat an oven to 130C. Cut the onion into fine strips and fry for about twenty minutes or until they are crisp. Drain the oil from the onions into a large oven proof dish (you may need 2 dishes) and put the onions aside. Prepare the cous-cous as directed on the packet but use a vegetable stock cube to add flavour. Pour the cous-cous into the dish or dishes and separate the cous-cous with a fork. Season well and place in the oven while you prepare the vegetables. Heat some oil in a pan, pour in the chick peas and kidney beans. Chop the peppers and heat them through in a separate pan. Slice the sausages and put them in with the beans and chickpeas and season. Cut the cauliflowers into small florets and the courgettes into small pieces. Keep an eye on the peppers, beans and chickpeas etc. Check the cous-cous. Finely chop some garlic and heat gently in a pan with some oil and finely chop two or three chillies. Throw them in with the garlic and sweat them off. Remove the beans, chickpeas and sausages from the heat, cover and put aside. Once the chillies are soft, add the tinned tomatoes, bring to a gentle boil for five minutes and then simmer. Dice the aubergine and heat through in a pan. Heat the cauliflower and courgettes through in another pan. Once softened, combine all the vegetables with the beans, chickpeas and sausages in a large bowl. Remove the cous-cous from the oven and combine it with the other ingredients. Serve with the tomato sauce and garnish with chopped peanuts. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0l.
