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Couscous with Winter Vegetable

By moosefactoryuk (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • Easy
  • 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

  • STEP 1
    fry onion in butter on medium 1-2 mins. Add spices and cook 3 mins.
  • STEP 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.
  • STEP 3
    Meanwhile, whisk sauce ingredients on the boil for 1 min then remove.
  • STEP 4
    Sort out couscous.
  • STEP 5
    Serve couscous topped with veg and sauce on side.
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