COUSCOUS VEGETABLE LOAF

Preparation time: 20 minutes +cooling time+ overnight refrigeration
Serves 6

1 litre vegetable stock
500g instant couscous
3 tablespoons of oil
2 cloves of garlic
1 onion , finely chopped
1 tablespoon of ground coriander
1 teaspoon ground cinnamon
1 teaspoon garam masala
250g cherry tomatoes quartered
1 zucchini
130g can corn kernels, drained
8 Large fresh basil leaves
150g sundried capsicums in oil
1 cup of chopped basil
1/3 cup ( 80ml) arrange juice
1 tablespoon lemon juice
3 tablespoon chopped Fresh flat leaf parsley
1 teaspoon honey
I teaspoon ground cumin

· Bring stock to boil in saucepan. Place couscous in bowl , cover with stock and leave for 10 minutes
· Meanwhile heat 1 tablespoon of oil in large frying pan and cook garlic and onion over low heat for 5 minutes
· Add spices and cook for 1 minute and remove from the pan.
· Add remaining oil and cook the tomatoes, zucchini, and corn over high heat until soft
· Line a 3 litre loaf tin with Plastic wrap letting it overhang the sides
· From the basil leaves into two flowers on the base of the tin
· Drain the capsicum reserving the oil then roughly chop
· Add the onion mixture, tomato, capsicum and extra basil and mix. Cool
· Press the mixture into the tin and fold the plastic wrap over the cover.
· Weigh down with cans of food and refrigerate over night
· To make the dressing place the remaining ingredients and reserved capsicum oil in a jar with a lid and shake
· Turn out the loaf, cut into slices and serve with the dressing