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Great
Recipes - Root Vegetable Couscous Recipe
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Root Vegetable
Couscous Recipe
Ingredients
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350g/12 oz couscous
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45ml/3 tbsp olive oil
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3 baby onions, halved
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675g/1 1/2 lb fresh mixed root vegetables such
as carrots, sweet, turnip, celeriac and sweet
potatoes, cubed
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2 garlic cloves, crushed
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225g/8 oz ricotta cheese
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pinch of saffron strands
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2.5ml/1/2 tsp each ground cinnamon and ginger
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2.5ml/1/2 tsp ground turmeric
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5ml/1 tsp each ground cumin and coriander
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15ml/1 tbsp tomato puree
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450ml/3/4 pint hot vegetable stock
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1 small fennel bulb, quartered
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115g/4 oz cooked or canned chick-peas
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50g/2 oz seedless raisins
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30ml/2 tbsp chopped fresh coriander
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30ml/2 tbsp chopped fresh flat leaf parsley
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salt and ground black pepper
For the spiced sauce
Serves 4
Method:
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Put the couscous in a bowl, cover with hot water;
drain. Gently fry the onions for 3 minutes, then add
the root vegetables and fry for 5 minutes. Add the
garlic and spices and cook for 1 minute, stirring.
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Transfer the vegetable mixture to a large deep
saucepan. Stir in the tomato puree, stock, fennel,
chick-peas, raisins, chopped coriander and flat leaf
parsley. Bring to the boil.
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Put the couscous into a
muslin-lined steamer and place this over the
vegetable mixture. Cover and simmer for 20 minutes,
or until the vegetables are tender.
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To make the sauce, mix all the ingredients into
250ml/8 fl oz of the vegetable liquid. Spoon the
couscous on to a plate and pile the vegetables on
top. Serve at once, handing round the sauce
separately.
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