Vegetarian Recipes - Couscous Vegetable Loaf Recipe

Ingredients

• 1.2 liters/2pt vegetable stock

• 450g/1lb couscous

• 25g/1oz butter

• 3 tablespoons olive oil

• 2 garlic cloves (crushed)

• 1 onion (finely chopped)

• 1 tablespoon ground coriander

• 1 teaspoon ground cinnamon

• 1 teaspoon garam marsala

• 225g/8oz cherry tomatoes (quartered)

• 1 courgette (finely chopped)

• 150g/5oz canned sweet corn (drained)

• 8 large basil leaves

• 150g/5oz sun-dried peppers in oil

• 50g/2oz fresh basil (chopped)

For the dressing:

• 75ml/3fl oz orange juice

• 1 tablespoon lemon juice

• 3 tablespoons chopped fresh parsley

• 1 teaspoon honey

• 1 teaspoon ground cumin

Serves 6-8

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Method:

1. Bring the stock to the boil in a saucepan. Place the couscous and butter in a large bowl, cover with the stock and set aside for 10 minutes.

2. Heat 1 tablespoon oil in a large frying pan and cook the garlic and onion over a low heat for 5 minutes, or until the onion is soft. Add the spices and cook for 1 minute, or until fragrant. Remove from the pan.

3. Add the remaining oil to the pan and fry the tomatoes, courgette and com over a high heat in batches until soft.

4. Line a 3 liter/5pt loaf tin with Clingfilm, allowing it to overhang the sides. Place the basil leaves along the base. Drain the peppers, reserving 2 tablespoons oil, then roughly chop.

5. Add the garlic, fried vegetables, capsicums and chopped basil to the couscous and mix. Press into the tin and fold the Clingfilm over to cover.

6. Weigh down and refrigerate overnight. For the dressing, place all the ingredients in a jar with a lid and shake well.

7. Turn out the loaf and serve with dressing and potatoes.