recipe: Lentil & Vegetable Stew w/ couscous

This recipe is really easy and the flavours are quite simple, but very homey. You should really give it a go.

Serves 4: 2 tbs olive oil, 1 onion chopped, 2 garlic cloves crushed, 2 tsp grated ginger, 2 tsp ground cumin, 2 tsp ground coriander, 1 cup vegetable stock, 1x 400g can chopped tomatoes, 400 g cauliflower cut into florets, 1 eggplant cut into 2 cm cubes, 150 g green beans cut into 4 cm lenghts, 1x 400g canned lentils rinsed and drained, fresh coriander chopped, 1 cup couscous

1. Heat oil in a large saucepan, add onion, garlic and ginger. Cook for a couple of minutes and add spices;
2. Add stock & tomatoes.
3. Add eggplant, cauliflower, green beans, stir to combine and bring to a boil. Reduce heat, cover and simmer for half an hour;
4. Uncover and simmer for another 10 minutes. Stir in lentils and cook for another 5 minutes. Add chopped coriander and adjust flavours;
5. Cover couscous with boiling water and stir with a fork until its fluffy;
6. Serve topped with some coriander;