Golden Root-Vegetable Couscous

Name: Golden Root-Vegetable Couscous
Ingredients: 2 parsnips; 3 tablespoons olive oil; 1 small kabocha squash (or failing that, butternut squash); ½ teaspoon paprika; 700 g couscous; 30–45 g butter; fresh coriander or parsley to garnish; few drops chilli oil or 1 teaspoon harissa; grated zest ½ large unwaxed orange; 2 turnips; 1 teaspoon each ground cinnamon, cumin and coriander; ½ swede; 100 g sultanas; 100 g pine nuts; 1½ 400 g tins chick peas or 250 g dried, soaked and partly-cooked chick peas (cooked as below in chicken stew but for 1 hour 50 minutes); 3 carrots; generous pinch of saffron strands; 2 onions; 1 litre stock; ½ 400 g can tinned plum tomatoes; 3 courgettes; 2 cloves garlic

Preparation info

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

Ingredients

For the Stew

3 carrots
2 parsnips
2 turnips
1

Stew
Main course
Vegetarian

Method

Peel the carrots, parsnips, turnips, squash and swede and cut them into 3 cm chunks. Peel strips of skin off the courgettes so that they are stripy dark and light green and then cut them into slices about 1½cm thick. Peel the onions, cut them into quarters and then thickly slice them. Peel the garl