675g/1 1/2 lb fresh mixed root vegetables such
as carrots, sweet, turnip, celeriac and sweet
potatoes, cubed
2 garlic cloves, crushed
225g/8 oz ricotta cheese
pinch of saffron strands
2.5ml/1/2 tsp each ground cinnamon and ginger
2.5ml/1/2 tsp ground turmeric
5ml/1 tsp each ground cumin and coriander
15ml/1 tbsp tomato puree
450ml/3/4 pint hot vegetable stock
1 small fennel bulb, quartered
115g/4 oz cooked or canned chick-peas
50g/2 oz seedless raisins
30ml/2 tbsp chopped fresh coriander
30ml/2 tbsp chopped fresh flat leaf parsley
salt and ground black pepper
For the spiced sauce
15ml/1 tbsp olive oil
15ml/1 tbsp lemon juice
15ml/1 tbsp chopped fresh coriander
2.5-5ml/1/2-1 tsp harissa
Serves 4
Method:
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.
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.
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.
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.
Great
Recipes - Root Vegetable Couscous Recipe
