Date: Fri, 23 Apr 1999 02:35:31 -0700
From: "andy&shell" (andy.shell@virgin.net)
Moroccan vegetable couscous
Serves 6
500g baby onions
1kg pumpkin (weighed with peel and seeds removed), cut into 4cm chunks
300g carrots, cut into 5cm pieces
300g parsnips, cut into 5cm pieces
4 garlic cloves
3 tsp vegetable bouillon powder
about 20 saffron threads
1 small white cabbage, cut into
4cm chunks
3 thin leeks, cut into 5cm pieces
300g courgettes, cut into 5cm pieces
2 tsp cinnamon
2 tsp soft brown sugar
400g can chickpeas, (garbanzos) drained
3 tbsp sultanas
500g couscous
2 tbsp chopped fresh coriander, plus extra to garnish
seasoning
1 Preheat the oven to 220C/425F/Gas 7. Plunge the onions into boiling water
for 1 minute, then peel. Put the onions, pumpkin, carrots and parsnips into
a very large pan, with the garlic, bouillon powder, saffron, a little salt
and 2
litres water. Bring to the boil, then simmer for 3-4 minutes. Lift out the
vegetables and reserve the stock. Then put the cabbage, leeks and
courgettes into the stock, bring to the boil and simmer for 3-4 minutes.
Remove and reserve the stock.
2 Put the carrots, parsnips, pumpkin and onions into a roasting tin and
sprinkle over the cinnamon, soft brown sugar, seasoning and 6 tablespoons
of the stock.
3 Put the cabbage, leeks and courgettes into another tin and add 5
tablespoons of the vegetable stock and a little salt and pepper.
4 Put the vegetables into the oven, adding the chickpeas and sultanas to
the carrot mixture after 35 minutes. Continue to roast for a further 10-15
minutes, or until the vegetables are beginning to brown or to caramelise.
5 Towards the end of the roasting time, bring the reserved stock back to
the boil. Put the couscous in a large bowl and pour over the boiling stock.
Leave for about
10 minutes. Loosen with two forks and mix in the coriander. Pile the
couscous into a conical shape on a large serving platter. Arrange the
vegetables around the couscous. Garnish with the extra coriander.
Adapted from BBC Vegetarian Magazine
kwvegan vegan