The ultimate winter couscous

Preparation info
  • Serves


    , or even more
    • Difficulty


Appears in

By Yotam Ottolenghi

Published 2010

  • About

Someone complained to the Guardian about the long list of ingredients in this recipe. But I knew it was a success when a friend spotted it on the menu (with a due credit) of the Sun and Doves, a cool and arty pub in Camberwell.


  • 2 medium carrots, peeled and cut into 2cm chunks
  • 2 medium parsnips, peeled and cut into 2cm chunks
  • 8 shallots, peeled


Preheat the oven to 190°C/Gas Mark 5. Place the carrots, parsnips and shallots in a large ovenproof dish. Add the cinnamon sticks, star anise, bay leaves, 4 tablespoons of the oil,