Name: Vegetable Couscous
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Serves 8
Cuisine: French
Ingredients: 250 g (8 oz) turnips, peeled and cubed; 500 g (1 lb) courgettes, sliced thickly; 1—2 fennel bulbs, chopped roughly; 1 aubergine, cubed; 375 g (12 oz) pumpkin or butternut squash, peeled, de-seeded and cubed; 2 fresh green chillies, de-seeded and chopped; 250-375 g (8-12 oz) tomatoes, skinned and chopped, or a 397 g (14 oz) can of chopped tomatoes; 250 g (8 oz) onions, chopped; 375 g (12 oz) carrots, sliced thickly; salt; a handful of fresh parsley, chopped finely; 500 g (1 lb) couscous; chopped fresh coriander, to serve (optional); 50 g (2 oz) butter, diced; 250 g (8 oz) cooked chick-peas, or 200 g (7 oz) canned chick-peas, drained; 1 tablespoon paprika; ½ teaspoon ground ginger; 125 g (4 oz) dried apricots, cut into strips

Preparation info

Serves
8

Difficulty
Medium
Ready in
1 hr 30

Appears in

Students' Cookbook

By Sophie Grigson

Published 1993

About

Couscous is a type of grain, or more technically a type of pasta, since the grains of semolina are rolled in flour, though you wouldn’t know to look at it. The word has also come to mean the combination of the cooked grain with the mildly spiced stew that is served with it. This is an all-vegetable version of couscous. You don’t have to stick with the vegetables I’ve suggested here — choose according to what’s available. If you haven’t got one very large (4