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Member recipe

Couscous with Winter Vegetable

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Servings

Serves 4

Couscous with Winter Vegetables from Deborah Madison

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Ingredients

  • spices:
  • 2 large pinches of saffron
  • ½ teaspoon turmeric
  • 1¼ teaspoon cayenne
  • 1 3-inch piece of cinnamon stick
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon black pepper
  • Salt
  • vegetables:
  • 2 to 4 tablespoons unsalted butter
  • 1 large yellow onion, cut into ½-inch wedges and then halved
  • 225g small turnips, peeled and cut into ½-inch wedges
  • 225g carrots, cut into 3-inch pieces
  • 3 medium-sized parsnips, peeled and cut into 2-inch lengths
  • 225g pound squash cut into chunks 1½ inches long
  • 1 cup chick-peas
  • 1/3 cup raisins
  • 1 jalapeno pepper diced
  • 2 tablespoons chopped coriander
  • 2 tablespoons chopped parsley
  • 2 cups water
  • 1 cup peas
  • The red sauce:
  • 1 teaspoon harissa
  • 1 cup broth from the vegetables
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped coriander
  • The couscous:
  • 2½ cups water
  • ½ teaspoon salt
  • 1½ cups instant couscous

Method

    1. fry onion in butter on medium 1-2 mins. Add spices and cook 3 mins.
    2. Add the turnips, carrots, parsnips, squash, chick-peas, raisins, jalapeño, cilantro, parsley and water. Boil then simmer 25 mins covered. Add peas and cook 5 mins.
    3. Meanwhile, whisk sauce ingredients on the boil for 1 min then remove.
    4. Sort out couscous.
    5. Serve couscous topped with veg and sauce on side.

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