Art and Cuisine

Slow cookers are one of the best kitchen inventions of modern ages. Nothing better than coming back from the office, from any kind of event and finding a delicious, healthy and aromatic meal. Here is one of the most tasty, simple, cheap and great dishes. Try it.

• 2 pounds potatoes (1 kg)

• half a pound (250 gr) grated Gruyère or Ementhal cheese

• 1 garlic clove

• 1 cup of cream

• a bunch chopped parsley and chives

• salt and pepper

• 2 large red bell peppers, quartered, cored and seeded

• 2 large yellow bell peppers, quartered, cored and seeded

• 1 large eggplant, sliced lengthwise

• 2 large zucchini, sliced lengthwise

• 6 tablespoons olive oil

• 1 large red onion, thinly sliced

• 1 tablespoon tomato paste

• 1 tablespoon red wine vinegar

• 1 2/3 cups tomato juice

• 2 tablespoons powdered gelatin

• 3 tablespoons vegetable oil

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 1 tablespoon tomato paste

• 1/2 teaspoon ground turmeric

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 8 ounces baby carrots, trimmed

• 1 red bell pepper, seeded and diced

• 4 beefsteak tomatoes

• 12 ounces zucchini, thickly sliced

• 14-ounce can chickpeas, drained and rinsed

• 3 tablespoons chopped cilantro

• salt and ground black pepper

• cilantro sprigs, to garnish

FOR THE COUSCOUS

• 1 teaspoon salt

• 2 2/3 cups couscous

• 2 tablespoons butter

Preparation

1. Heat 2 tablespoons of the oil in a large pan, add the onion and garlic, and cook until soft, Stir in the tomato paste, turmeric, ground coriander and cumin. Cook, stirring, for 2 minutes.

2. Add the carrots and pepper, with enough water to come halfway up the vegetables. Bring to a boil, then lower the heat, cover and simmer for 10 minutes.

3. Plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away the skins and chop. Add the sliced zucchini, chickpeas and tomatoes to the other vegetables and cook for another 10 minutes. Stir in the cilantro and season with salt and pepper. Keep hot.

4. To cook the couscous, bring 2 cups water to a boil in a large saucepan. Add the remaining oil and the salt. Remove from the heat and add the couscous, stirring. Let swell for 2 minutes, then add the butter and heat through gently, stirring to separate the grains.

5. Turn the couscous out onto a warm serving dish and spoon the vegetables on top, pouring any liquid over. Garnish and serve.

Serves 6