Vegetables Couscous With Caramelised Onions
- Ready In:
- 40mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
- 2 pints good vegetable stock
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon turmeric powder
- 2 medium potatoes, peeled, cut into 6 wedges
- 4 small turnips, peeled, cut into wedges
- 1 swede, peeled, cut into wedges
- 4 parsnips, peeled, quartered
- 2 red peppers, quartered and seeded
- 3 small zucchini, cut into wide sticks
- 4 medium carrots, peeled cut into sticks
- 400 g chickpeas
- 500 g couscous
- 1 large onion, thinly sliced
- 25 g butter
- 2 tablespoons honey
- 6 tablespoons raisins, soaked in water
directions
- Put the stock in a large pan that has a tight fitting lid. Add the spices and bring to the boil.
- Put all the veg except the peppers, zucchini and onions and simmer, covered for 15 minutes.
- Add the zucchini , drained chickpeas and the peppers to the rest of the vegetables. Cook, covered for a further 20 minutes.
- Fry the onion in the butter and honey until soft.
- Put the couscous in a bowl, heat 500ml apple juice and pour it over the couscous. Cover and stand for 15 minutes.
- With a fork seperate the grains, working in some olive oil and a few more pinches salt, cinnamon, paprika, cayenne and ginger.
- Ladle a little stock from the vegetables to moisten the couscous. Arrange the strained vegetables around the top of the couscous.
- Scatter the onions and raisins on top. ( I add toasted slivered almonds too).
- Serve with a bowl of stock flavoured with a tsp of harissa.
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RECIPE SUBMITTED BY
I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees.
( I do pick olives every year)
Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious.
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