Saffron Couscous with Vegetables & Pine Nuts

Name: Saffron Couscous with Vegetables & Pine Nuts
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves: 4
Ingredients: sea salt flakes; 140 g (5 oz) couscous; freshly ground black pepper; ½ zucchini (courgette), quartered lengthways and cut into 1 cm (½ inch) pieces; 1–2 tablespoons pine nuts; 1 tablespoon granulated sugar; 1 generous pinch saffron threads, crushed; 2 tablespoons sultanas; ¼ butternut pumpkin (squash), peeled and cut into 1 cm (½ inch) dice; 700 ml (24 fl oz) vegetable stock; 2 tablespoons olive oil; ½ teaspoon ground cinnamon; 20 g (¾ oz) pitted dates, chopped; 1 x 400 g (14 oz) tinned chickpeas, drained and rinsed; ½ onion, chopped; 1 large carrot, quartered lengthways and chopped into 1 cm (½ inch) pieces

Preparation info

Serves:
4

Difficulty
Easy
Ready in
55 min

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

This is a wonderfully fragrant and delicious side dish or substantial main.

Ingredients

2 tablespoons olive oil
½ onion, chopped
1 x 400 g (

Method

Heat 1 tablespoon of the oil in a pan and cook the onion until soft and golden, about 10 minutes. Add the chickpeas, carrot, pumpkin and zucchini and stir to coat in the oil. Add the stock and saffron, season with salt and pepper and bring to the boil. Reduce the heat and simmer until the vegetables