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Couscous with Cumin-Spiced Winter Vegetables

Pip and Doug

From Australian Table magazine

This recipe is a recent discovery. You can substitute any vegetables of your choice for those listed

  • ½ butternut pumpkin, diced
  • 4 medium parsnips,peeled and quartered
  • 1 bunch spring onions, halved
  • 1 tablespoon ground cumin
  • 3 tablespoons olive oil
  • 1 bunch baby beetroot with 3cm of stalks left on
  • 3 large zucchini,cut into chunks
  • 200 gms couscous
  • 1 red capsicum
  • 250 mls vegetable stock
  • Salt and pepper
Mountain

Toss pumpkin, parsnips and spring onions in cumin and 1 tablespoon of olive oil. Place on a baking tray with the beetroot and capsicum. Bake in a 200°C oven for 15 minutes before adding the zucchini and tossing with 1 tablespoon more oil. Bake for a further 25 minutes. When the capsicum is blistered, remove from the oven and put into a plastic bag to sweat. Once cool enough, remove and peel. De-seed the capsicum and puree with salt pepper and stock.

Prepare couscous as directed on package. Place couscous in a serving bowl, top with vegetables, any pan juices and the capsicum sauce.

MAINS

VEGETARIAN

1999