Serves 6-8

¼ cup Cold pressed olive oil
2 Brown onions, peeled and thinly sliced
4 Garlic cloves, peeled and crushed
1-2 Birds eye chillies whole (optional)
3 tbsp Tomato paste
1 ltr Vegetable stock or water
½ bunch Coriander, washed and chopped
½ bunch Parsley, washed and chopped
3 large Tomatoes, quartered
1 Lemon, the skin finely grated, then juiced
5 tbsp Sunflower seeds and pine nuts, dry roasted ground spices
1 tsp Cumin
1 tsp All spice
1 tsp Turmeric
1 tsp Sweet paprika
1 tsp Black pepper
½ tsp Ginger
1 serve of cooked couscous per person
2 cups hard vegetables such as celery, carrot, fennel, swede, turnip, parsnip, beetroot etc., chopped into bite size pieces
2 cups of soft vegetables such as eggplant, squash, green beans, zucchini, peas etc., chopped into bite size pieces

Heat oil in large pot and add onions, chilli and garlic and stir-fry for 3 minutes.

Add tomato paste and spices and cook for a further 3 minutes.

Add stock and water, coriander, parsley and tomatoes plus all hard vegetables.

Cover & cook for about 20 minutes, then turn down heat and simmer.

Add soft vegetables and cook until tender. Serve on warm couscous sprinkled with sunflower seeds and pine nuts.


This recipe and many more can be found in Dr Cabot’s book, “I can’t lose weight and I don’t know why!”

Print Friendly, PDF & Email