Beautiful warm root vegetable cous cous dish with Moroccan style flavours
Thinly slice onions. Heat oil in a large pan, add onion and cook over medium heat for 3 minutes or until soft, stirring occasionally. Add tumeric, chilli powder and ginger, cook 1 minute, stirring. Add cinammon, carrot, parsnip and stock to pan, stir and combine with spices and onion. Cover, bring to the boil. Reduce heat and simmer for 5 minutes or until vegetables are almost tender. Add pumpking, cauliflower and zucchini, simmer for another 10 minutes. Stir in chick peas, saffron, coriander and parsley, simmer uncovered for 5 minutes. Remove cinammon stick. Place the couscous in a bowl, add boiling water. Allow to stand for a few minutes and then add oil and butter and fluff with a fork. Place a bed of couscous on each serving plate, top with vegetables.
Nutritional analysis per serving (46 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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