Vegetables Couscous With Caramelised Onions

Spiced root vegetables served on couscous. The couscous is cooked in apple juice to give both flavour and sweetness to the dish. The onion is caramelised in butter and honey. The is finished off with a sprinkling of raisins ( I occasionaly add toasted almonds too)

• Ready In: 40 mins
• Serves: 8
• Yields: 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

1. Put the stock in a large pan that has a tight fitting lid. Add the spices and bring to the boil.
2. Put all the veg except the peppers, zucchini and onions and simmer, covered for 15 minutes.
3. Add the zucchini , drained chickpeas and the peppers to the rest of the vegetables. Cook, covered for a further 20 minutes.
4. Fry the onion in the butter and honey until soft.
5. Put the couscous in a bowl, heat 500ml apple juice and pour it over the couscous. Cover and stand for 15 minutes.
6. With a fork seperate the grains, working in some olive oil and a few more pinches salt, cinnamon, paprika, cayenne and ginger.
7. Ladle a little stock from the vegetables to moisten the couscous. Arrange the strained vegetables around the top of the couscous.
8. Scatter the onions and raisins on top. ( I add toasted slivered almonds too).
9. Serve with a bowl of stock flavoured with a tsp of harissa.