Fry the spices with the olive oil, add the stock and bring to the boil, add the tomatoes and simmer. Add the peppers, turnips, carrots, white cabbage and salt to the pan and simmer for a further 15 minutes. Add the courgettes and aubergine. Cover and leave to simmer for 15 minutes. Pour almost boiling water over the couscous and leave for 10 minutes. Allow to cool and add the couscous to the couscousier, and steam it over the simmering vegetable mix for 10-12 minutes. Spoon the couscous into a ring around the serving dish, spoon out the vegetable mix into the centre of the dish. Add salted almonds to garnish.
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|Serving Size: 1 Serving (2002g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 50 (11%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 2115.1mg||73 %|
|Potassium 2103.2mg||55 %|
|Total Carbohydrate 93.9g||28 %|
|Dietary Fiber 31.9g||128 %|
|Sugars, other 61.9g|
|Protein 22.7g||32 %|
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Calories per serving: 473
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