- 200g dried chickpeas, soaked overnight and cooked in
- 3 litres Marigold Swiss Vegetable Boullion, cooking liquid reserved
- 500g white couscous
- 100g ready to eat dried apricots (or fruit mix), cut into large pieces
- 50g raisins, soaked for 20 mins in warm water, drained
- FOR THE VEGETABLES
- 1 large parsnips, peeled, cut into wedges
- 200g butternut squash, seeds removed, cut into 1’’ cubes with skin on
- 1 large turnips, peeled, cut into wedges
- 2 courgettes cut into 1’’ slices
- 2 carrots, peeled, thickly sliced
- 1 small orange sweet potato, peeled, cut into 1’’ cubes
- Cooked chickpeas from above
- 100ml olive oil
- Juice of one lemon
- 2 tb ras al hanout spice
- FOR THE BROTH
- 2 large green chili’s, deseeded, chopped
- 2 garlic cloves, peeled, roughly chopped
- 100g fresh coriander (use all including stems and roots, well washed)
- 1 tsp caraway seeds
- 1tsp coriander seeds
- 1tsp dried mint (optional)
- 1tsp ground cardamom
- 1tsp ground ginger
- 50ml mild olive oil
7 Vegetable Green Couscous with Ral Al Hanout and Dried Fruits
7 Vegetable Green Couscous with Ral Al Hanout and Dried Fruits
7 Vegetable Green Couscous with Ras Al Hanout and Dried Fruits
Ingredients
Method
Pre heat oven to 200c.
Place all the vegetables in a roasting tin, add the lemon juice, some salt, the ras al hanout and olive oil and toss well together. Roast the vegetables in the oven for 12-15 minutes or until just cooked.
Place all the ingredients for the broth in a blender, blitz to a puree, add the olive oil and blend again until smooth.
Place in a pan, add the chickpea cooking stock and bring to boil, simmer for 15 minutes and strain.
Add 200ml of the broth and cook for a further 5-8 minutes.
Place the couscous in a bowl; add the apricots, raisins, cumin and a little salt.
Pour over the hot stock to just cover it, then cover with cling film to steam for 5 minutes.
Stir well with a fork to break up the grains.
Serve the couscous, topped with the braised vegetables and sprinkle with more chopped coriander if desired.
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