Peanut Hotpot with Couscous


  • Aubergine
  • sweetcorn
  • onion
  • pepper, chopped
  • allspice
  • peanut butter
  • chilli powder
  • 2 vegetable stock cubes
  • water
  • tinned chopped tomatoes
  • tomato purée
  • carrots
  • herbs to your taste
  • couscous


Chop the vegetables and cook together with some boiling water and the stock cubes in a large pan until slightly softened.

Add the tomato purée and tinned tomatoes along with the peanut butter, herbs and spices. Gently simmer.

Add boiling water sparingly to the coucous and then gently fry, this makes the coucous light and fluffy and not stodgy and heavy.

Serve together with maybe some fresh bread.

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