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Sweet Vegetable Couscous

Healthycooking's picture
Ingredients
  Saffron threads 1 1⁄4 Pinch
  Boiling water 45 Milliliter (3 Tablespoon)
  Olive oil 15 Milliliter (1 Tablespoon)
  Red onion 1 , sliced
  Garlic 2 Clove (10 gm)
  Red chilies 2 , seeded and finely chopped
  Ground ginger 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Chopped tomatoes 14 Ounce (400 Gram, 1 Can)
  Vegetable stock/Water 1⁄2 Pint (300 Milliliter, 1 1/4 Cups)
  Carrots 4 , cut into 1/4 inch slices
  Turnips 2 , peeled and cut into 3/4 inch cubes
  Sweet potatoes 1 Pound, peeled and cut into 3/4 inch cubes
  Raisins 3 Ounce (75 Gram, 2/3 Cup)
  Courgettes 2 , cut into 1/4 inch slices
  Canned chickpeas 14 Ounce, drained, rinsed (400 Gram)
  Chopped parsley 45 Milliliter (3 Tablespoon)
  Chopped coriander 45 Milliliter (3 Tablespoon)
  Quick cook couscous 1 Pound (450 Gram, 4 Cups)
Directions

1. Leave the saffron to infuse in the boiling water.
2. Heat the oil in a large saucepan or flameproof casserole. Add the onion, garlic and chillies, and cook gently for about 5 minutes.
3. Add the ground ginger and cinnamon, and gently cook for a further 1-2 minutes.
4. Add the tomatoes, stock or water, saffron and liquid, carrots, turnips, sweet potatoes and raisins, cover and simmer for a further 25 minutes.
5. Add the courgettes, chick-peas, parsley and coriander, and cook for a further 10 minutes.
6. Meanwhile prepare the couscous following the manufacturer's instructions, and then serve with the prepared vegetables.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegan, Vegetarian
Dish: 
Couscous
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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