Chop the vegetables into large chunks. These can be any vegetables but we used red pepper, brocolli, potato and carrot. They were steamed until just soft.
To make the sauce finely chop the onion and saute in the olive oil. Add herbs and chilli. When the onion is transparent add the tomatoes. Crush the tomatoes in the pan as you cook. When the tomatoes begin to break down add the stock cube and the garlic. Stir until smooth.
Put the vegetables on the plate and pour over the sauce. Serve with the couscous. |
