There are so many reasons why this dish is a must-cook when having guests.
- Everyone loves it, even kids (it’s been voted by French people as one of their favorite dish!). It’s hearty and full of flavours, yet very healthy
- Ingredients can easily be found locally
- It’s not difficult to make and can be prepared in advance (so no one has to be in the kitchen when guests arrive)
- It suits almost every dietary restriction. I cook the meat separately for myself (it becomes vegan), and switch the couscous with rice/quinoa for gluten intolerants
- It freezes really well so I always make more than needed and freeze our leftovers for a lazy weekday dinner
I usually serve the vegetable stew with a simple roast chicken or grilled merguez sausages, which I get from Pak Stefan (more details here).
Ingredients for the vegetable stew (for 4 adults)
- Olive oil
- 2 chopped onions
- 4 carrots, cut into large pieces (3-4 cm)
- 3 parsnip, cut into large pieces (3-4 cm)
- 4 zucchini, cut into large pieces (3-4 cm)
- 6 tomatoes (or one can of tomatoes)
- one piece of fresh ginger (size of a thumb)
- one can of chickpeas (or 1 cup of precooked chickpeas) – optional
- tomato paste, 2 tablespoon or to taste
- Spices: Cumin, cinnamon ,paprika, coriander – 1 teaspoon of each (or to taste)
- Salt to taste
- Freshly chopped coriander to serve
Ingredients for the couscous (for 4 adults)
- 500g couscous
- 500mL water
- 2 tablespoons of butter or olive oil
- salt, to taste
Preparation – About 15min (to cut and peel the vegetables) + one hour of cooking
- In a large pot, heat 3 tablespoon of olive oil and sweat the onions.
- Add the carrots and parsnip, and pour enough water to cover the vegetables.
- Add the spices and the tomato paste.
- Let simmer for 45 min.
- Prepare the couscous in a separate frying pan (see instructions below)
- Add the tomatoes, zuchinni and let simmer for another 15min.
- Adjust spices and salt to taste.
- Toss some fresh coriander on top before serving
- Bring the water to a boil in a large frying pan and add salt and butter/oilve oil.
- Once the water starts to boil, put the frying pan away from the fire and stir in the couscous, cover and rest for three minutes.
- Fluff with a fork in order to break up the clumps of couscous.
To read the Indonesian translation, click here.