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Couscous with cumin-spiced vegetables

Couscous with cumin-spiced vegetables
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Couscous with cumin-spiced vegetables

Ingredients

  • ¼ cup (60ml) olive oil
  • 500g butternut pumpkin, peeled, diced
  • 3 parsnips, peeled, quartered lengthways
  • 2 large zucchini, cut into chunks
  • 2 carrots, quartered lengthways
  • 1 red capsicum, cut into thick strips
  • 1 bunch spring (salad) onions, halved
  • 1 tablespoon ground cumin
  • 1 cup (200g) couscous (see tip)
  • 3¼ per serve
  • Kj 1715 fat 15g sat fat 2g
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Method

  1. Heat 2 tablespoons of oil in a large saucepan on high. Cook vegetables, stirring, for 5 minutes. Add 1 cup water and simmer, covered, for 10 minutes, until just tender. Remove lid and cook for another 5 minutes, until liquid evaporates and thickens slightly.
  2. Meanwhile, heat remaining oil in a saucepan on medium. Cook cumin for 1 minute, until fragrant. Add 1 cup water and season to taste. Remove from heat, stir in couscous and set aside, covered, for 5 minutes. Fluff up with a fork and season to taste.
  3. Top couscous with vegetables, drizzle with pan juices and season to serve.
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