Tomato cous cous

         

Ingredients

Tomato paste

Onions

Spring onions

Peppers

Coriander

Chickpeas

Spices

Heat oil in a deep pot throw in the onions and fry them till translucent. Add the tomato paste and spices with a pinch of sugar. I used bay leaves, cumin and a veggie stock cube use spices you like. Add a little water and let the stew simmer till the oil and tomatoes separate. The longer the tomatoes cook the redder the finished product will be. Give the stew 30 mins to simmer adding water gradually to make a sauce that will can be absorbed by the cous cous. Add the chickpeas and give them 5 minutes to cook .

In a deep dish add the cous cous with a bit of olive oil or butter throw in the rest of the chopped vegetables. Pour most of the sauce on the cous cous reserving some for garnishing. Allow the cous cous time to absorb the sauce fluff with a fork. Serve with the remaining sauce and dressing of your choice.