Serves 6 Ingredients 350mlboiling good flavoured vegetable stock 350g cous cous For the vegetable layer 2 tbsp olive oil 1 large onion, chopped 2 red peppers, diced 2 medium courgettes, diced 1 medium aubergine, diced 1 clove garlic, finely chopped For the cous cous 2 tbsp fresh coriander, chopped 2 tsp whole grain mustard 2 cloves garlic, crushed 1small red chilli, deseeded and very finely chopped 3 tomatoes, deseeded and chopped ¼ tsp lemon zest, finely grated 1 tbsp white wine vinegar 1 tbsp extra virgin olive oil pinch sugar To taste salt and pepper To garnish fresh coriander leaves Equipment 2 x (long shaped) 500g loaf tins
Method 1. Pour stock over cous cous and leave to stand for 10 minutes, covered. 2.In a large pan, gently sauté onion for 5 minutes. Add pepper, courgette, aubergine and chopped garlic and continue to sauté until the vegetables have softened, stirring occasionally. Set aside. 3.In a large bowl mix the cous cous with the coriander, mustard, crushed garlic, chilli, and chopped tomatoes. In a separate bowl mix the lemon zest with the vinegar, extra virgin olive oil and a pinch of sugar. Add this to the cous cous. Season well with salt and pepper. 4.Line the loaf tin with cling film with plenty of overhang. Put half the vegetable mixture in the base and cover with half the cous cous, pressing down firmly. Repeat. The Vegetarian Society - (recipe created by the Cordon Vert cookery school)