Friday, May 20, 2005

moroccan-inspired vegetable couscous

2 tbs olive oil
1 large onion, thinly sliced
2 cloves garlic
¼ tsp cumin
¾ tsp chilli powder
2 tsp ginger, freshly grated
cinnamon stick
1 med. parsnip, chopped
2 med. carrots, chopped
1 ½ cups vegetable (or chicken) stock
1 med. yam, chopped
2 cauliflower florets (about ¼ head), separated into small florets
1 zucchini, sliced
about 15 sugar snap peas
1- 13 ½ oz can chickpeas, drained
pinch of saffron threads, crumbled
2 tbs chopped fresh flat-leaf parsley
1 ¼ cups instant couscous
1 cup boiling water
1 tbs butter

Heat olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes, until soft. Add cumin, chilli powder and ginger and continue cooking for another minute. Add the cinnamon stick, parsnip, carrots and vegetable stock. Cover and bring to a boil; reduce heat and simmer for 5 minutes, or until vegetables are about half way cooked. Add the yam, cauliflower, zucchini and peas and simmer for another 10 minutes, until vegetables are tender but not overcooked. Stir in the chickpeas, saffron and parsley and simmer, uncovered, for another 5 minutes. Discard cinnamon stick.

In a heatproof bowl, cover couscous with boiling water. Cover and set aside for 5 minutes. Add butter and fluff couscous with a fork. Serve with vegetables.

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