Rich Vegetarian Couscous
From: Maggie Morgan - Melbourne, Australia

A great recipe from friends who lived in Africa. This keeps well for a couple of days, and children generally love it. The vegetable mixture can be prepared in advance, and left to simmer slowly in a simmering pot.

• 2 carrots cubed
  
• 1 or 2 potatoes cubed
  
• 500g pumpkin cubed
  
• 1 red capsicum cubed (aka red bell pepper)
  
• 2 zucchini chopped
  
• 2 tablespoons tomato paste / 3 quartered tomatoes/
  
• 3 tbsp tomato salsa
  
• olive oil
  
• water
  
Seasonings to taste:

• Cumin
  
• Garlic
  
• Sticks of cinnamon (plenty of cinnamon !)
  
• Salt and freshly ground black pepper
  
• 250g - 500 g chickpeas (garbanzo beans)
  
• Sultanas
  
• Couscous
• N.B.> DON'T use onions. They spoil the traditional flavour.

Soak chickpeas overnight, then bring to the boil and cook on high 10 min. Drain and set aside.

In a big saucepan or one-pot heavy frypan place the carrots, potatoes, pumpkin, capsicum, zucchini, tomato paste/ tomatoes, olive oil, a little water so it doesn't stick or burn, cumin, garlic, cinnamon (I LIKE QUITE A LOT),

salt and pepper. Add in chickpeas.****Sultanas added in are also typical.

Simmer for up to an hour until thick but not gluggy.

Couscous: Cook according to packet instructions.
Instant: These days its mainly instant, so just put a cupful or so in a casserole dish, and pour over about an inch of boiling water. Put the lid on and stand 5 minutes. It should be ready.

Serve: Couscous and vegetables, topped with coriander, from the centre of the table.