Recipe

Couscous with cumin-spiced vegetables

Dec 27, 2013 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Couscous with cumin-spiced vegetables
  • 1/4 cup (60ml) olive oil
  • 500 gram 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 cup water
  • 1 tablespoon ground cumin
  • 1 cup (200g) couscous

Method

Couscous with cumin-spiced vegetables
  • 1
    Heat 2 tablespoons of oil in a large saucepan on high. Cook vegetables, stirring, for 5 minutes.
  • 2
    Add water and simmer, covered, for 10 minutes, until just tender. Remove lid and cook for another 5 minutes, until liquid evaporates and thickens slightly
  • 3
    Meanwhile, heat remaining oil in a saucepan on medium. Cook cumin for 1 minute, until fragrant. Add 1 cup water and season to taste.
  • 4
    Remove from heat, stir in couscous and set aside, covered, for 5 minutes. Fluff up with a fork and season to taste.
  • 5
    Top couscous with vegetables, drizzle with pan juices and season to serve.

Notes

Couscous is generally served with a savoury stew on top, but it's also delicious eaten for dessert.

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