Amaranth and vegetable couscous
- 200 g carrots
- 200 g baby marrow
- 200 g cubed butternut
- 200 g cooked Nyimo beans
- 1 tin chopped tomatoes
- 1/2 chopped onion
- 1 teaspoon cinnamon
- 1 teaspoon grated ginger
- 4 tablespoons toasted pine nuts
- 1 tablespoon brown sugar
- 1 vegetable stock cube
- Salt and pepper
- 1 table spoon olive oil
- 4 cups cooked amaranth, sorghum or millet grains
- To cook the amaranth, toast the seeds until golden brown. Boil in large quantity of salt water until ready (about 20min). Rinse under the tap to remove excess starch. Amaranth should still be crunchy, but shouldn’t taste hard or gritty.
- Fry the onion in olive oil until translucent. Add cinnamon and ginger and fry for another 2 min to release the flavours.
- Add carrots and butternut, cooked Nyimo beans, tinned tomatoes, stock cube, sugar, salt and pepper. Top with a cup water and leave to simmer with lid for 20 min or until all vegetables are cooked.
- Add the baby marrow half way through as it requires less cooking time and if need be top up the water to make sure the vegetables don’t dry out.
- Serve with the cooked amaranth (or other small grains) and decorate with toasted pine nuts.
Tip: you can adapt the vegetables according to your taste!