Winter Couscous
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 m carrot (s), cut into cm pieces
- 2 m. Parsnip (s), cut into cm pieces
- 8 small shallot (s), peeled
- 2 sticks cinnamon
- 4 star anise
- 3 bay leaves
- 5 tablespoon olive oil
- salt
- 0.5 teaspoon ½ ginger
- 2 pinches turmeric
- 2 pinches paprika powder, hot as rose
- 2 pinches chilli flakes
- 300 g butternut squash (se), cut into 2 cm pieces
- 75 g apricot (s), dried, chopped
- 200 g chickpeas, freshly cooked or canned
- 350 ml water, hot
- 170 g couscous
- 1 pinch (s) saffron threads
- 260 ml vegetable stock, piping hot
- 20 g butter flakes
- 25 g harissa
- 25 g lemon peel, pickled, finely chopped
- Parsley, smooth, chopped, or cilantro
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C.
- Put the carrots, parsnips and shallots in a baking dish. Add the cinnamon sticks, star anise, bay leaves, 4 tablespoons of olive oil, 3/4 teaspoon of salt and all the other spices and mix everything well. Bake in the hot oven for 15 minutes, then add the pumpkin and cook for another 30 minutes. Now add the dried apricots, chickpeas and water and cook for another 10 minutes.
- About 15 minutes before the vegetables have finished cooking, put the couscous in a bowl with 1 tablespoon of olive oil, saffron and 1/2 teaspoon of salt and pour the boiling vegetable stock over it. Cover with cling film and let soak for 10 minutes. Add butter and fluff the couscous with a fork.
- To serve, pour the couscous into a large serving bowl. Mix the harissa and the pickled lemon peel (recipe can be found here at CK) with the vegetables, season with salt if necessary. Layer the vegetables on the couscous and garnish with parsley (or cilantro).
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