 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Easy to make. Worth shopping around for the tasty ingredients. Note that the quantites of veg are pretty approximate. Ingredients:
2 carrots, in 2cm chunks |
2 parsnips, in 2cm chunks |
8 shallots |
2 cinnamon sticks |
4 star anise |
3 bay leaves |
1.5 teaspoon salt |
1/2 teaspoon ground ginger |
1/2 teaspoon ground tumeric |
1/2 teaspoon paprika |
1/2 teaspoon chilli flakes |
300g squash, in 2cm chunks (weight after peeling and chopping) |
100g dried apricots, roughly chopped |
200g chickpeas |
170g couscous |
1 pinch saffron |
260ml veg stock |
20g butter |
25g harissa |
25g preserved lemons, finely chopped |
fresh coriander |
Directions:
1. Preheat the oven to 190C / gas mark 5.
2. Chop the carrots and parsnip into 2cm pieces, peel the shallots and put it all in a large oven dish.
3. Add the cinnamon, star anise, bay leaves, 4 tablespoons of olive oil, half a teaspoon of salt and all the spices.
4. Mix together and roast for 15 mins.
5. Peel the squash and cut into 2cm pieces, add to the dish and cook for 35 more minutes.
6. 5 mins before it is ready, put the couscous in a heatproof bowl with a tablespoon of olive oil, saffron and half a teaspoon of salt. Pour over the hot stock and leave for 15 minutes.
7. Add the apricots, chickpeas and 350ml water to the dish in the oven, and return to the oven whilst cooking the couscous.
8. When it is all ready, fluff up the couscous with the butter.
9. Stir the harissa and lemons into the veg with seasoning, and then serve on the couscous garnished with fresh coriander leaves.
|
|