Recipe by PinkCherryBlossom
Very simple despite the long list of ingredients. It's very adaptable Courgettes, green beans and tomatoes could all be used.
Top Review by recipemonkey
Easy and tasty. I left out the squash (didn't have any), added some chickpeas for protein, and substituted chopped dried apricots for figs. It came out with a nice flavor and was surprisingly sweet. I might add more spices next time. @Chef floWer and others who are confused about the instructions: You should prepare the cous cous separately from the vegetables. Put the dry cous cous in a bowl. Pour the water over it. Let it sit for about 10 minutes. Drain excess liquid and fluff the cous cous with a fork. I think Pink Cherry Blossom lists this as Step 2 just so that you have something to do while the veggies are cooking. You can mix the veggies into the cous cous before serving or serve them in separate bowls, as you would rice and stir fried veggies.
- 2 carrots, in chunky cubes
- 2 parsnips, in chunky cubes core removed
- 450 g butternut squash, in chunky cubes
- 1⁄2 onion, divided into leaves
- 3 tablespoons olive oil
- 1 vegetable stock cube
- 200 g couscous
- 125 g dried figs, halved
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon coriander
- 5 coriander leaves (to garnish, to taste)
Directions See How It's Made
- Fry all the veg in the oil for 5 minutes over a moderate heat. Reduce the heat, cover and cook for another 10 minutes.
- Dissolve stock cube in 350ml boiling water. Pour over cous cous and cover leave to stand.
- Add the spices, figs, seasoning and 150ml boiling water to the vegetables. Simmer for 5 minutes.
- Stir coriander leaves through cous cous and serve with the vegetables.