Vegetables Couscous with Caramelised Onions

Name: Vegetables Couscous with Caramelised Onions
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 4 cup good vegetable stock; 0.5 tsp paprika; 0.5 tsp cinnamon; 0.5 tsp cumin; 0.25 tsp cayenne; 0.25 tsp ginger; 0.25 tsp turmeric powder; 2 medium potatoes; 4 small turnips; 1 swede; 4 parsnips; 2 red peppers; 3 small zucchini; 4 medium carrots; 400 g chickpeas; 500 g couscous; 1 large onion; 25 g butter; 2 tbsp honey; 6 tbsp raisins

Gently simmered chickpeas, couscous and potatoes, warmed with paprika and cinnamon, a Moroccan side dish.

40 min · Serves 8 · Medium

Method

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Time: Prep 15 min · Cook 25 min · 40 min total
Difficulty: medium

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.
15 min
3
Add the zucchini, drained chickpeas and the peppers to the rest of the vegetables. Cook, covered for a further 20 minutes.
20 min
4
Fry the onion in the butter and honey until soft. Put the couscous in a bowl, heat 500ml apple juice and pour it over the couscous. Cover and stand for 15 minutes.
15 min
5
With a fork seperate the grains, working in some olive oil and a few more pinches salt, cinnamon, paprika, cayenne and ginger.
6
Ladle a little stock from the vegetables to moisten the couscous. Arrange the strained vegetables around the top of the couscous.
7
Scatter the onions and raisins on top. Serve with a bowl of stock flavoured with a tsp of harissa.