Ingredients
- 2 cups Red pepper diced
- 1 cup Yellow Pepper diced
- 1 1/2 cups Leak diced
- 2 cups Celery diced finely
- 1 cup Carrots finely diced
- 1 teaspoon Chilli Powder
- 1 teaspoon Cumin ground
- 2 teaspoons Salt
- 2 cups Couscous
- 10 1/2 cups Water
- 2 Stock cubes
- 1 teaspoon Paprika
- 2 tablespoons Oil
- 1/2 teaspoon Turmeric
Instructions
- In a pan add oil, peppers leak, carrots and celery. Cook for 10 minutes, stirring occasionally.
- Add the cumin, chilli powder, paprika, turmeric and 1 teaspoon salt. Stir to combine.
- In another pot add water, stock cube and bring to a boil over medium heat.
- Add the couscous and stir cover the pot. Remove from heat and let it stand for 3 minutes to absorb the stock.
- Combine the couscous with the vegetable and transfer in an oven proof dish.
- Sprinkle with cheese and bake for 10 minutes or until the cheese is melted. Serve.
