Couscous with Winter Vegetable | Good Food

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, jalapeÃÂ±o, 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.