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Couscous with Winter Vegetable
- Preparation and cooking time
- Total time
- Serves 4
Couscous with Winter Vegetables from Deborah Madison
- 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
- 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
- 2½ cups water
- ½ teaspoon salt
- 1½ cups instant couscous
- STEP 1fry onion in butter on medium 1-2 mins. Add spices and cook 3 mins.
- STEP 2Add the turnips, carrots, parsnips, squash, chick-peas, raisins, jalapeÃÂ±o, cilantro, parsley and water. Boil then simmer 25 mins covered. Add peas and cook 5 mins.
- STEP 3Meanwhile, whisk sauce ingredients on the boil for 1 min then remove.
- STEP 4Sort out couscous.
- STEP 5Serve couscous topped with veg and sauce on side.