Moroccan Vegetables and Cous Cous |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Very simple despite the long list of ingredients. It's very adaptable Courgettes, green beans and tomatoes could all be used. Ingredients:
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:
1. Fry all the veg in the oil for 5 minutes over a moderate heat. Reduce the heat, cover and cook for another 10 minutes.
2. Dissolve stock cube in 350ml boiling water. Pour over cous cous and cover leave to stand.
3. Add the spices, figs, seasoning and 150ml boiling water to the vegetables. Simmer for 5 minutes.
4. Stir coriander leaves through cous cous and serve with the vegetables.
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