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Moroccan-Style Couscous


Course : Rice
Serves: 4 - 6
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Ingredients:


12 ounces couscous

3 Pint veg stock

2 medium Onions

2 cloves garlic -- crushed

1 teaspoon ground coriander -- cumin and paprika

1/2 teaspoon cinnamon

3 medium carrots -- peeled and cut into in chunks

3 medium parsnips -- peeled and cut into in chunks

3 medium turnips or 1 swede -- peeled and cut into in chunks

1 Small squash halved, seeds and fibres scraped out, peeled and cut into 1in chunks

1 teaspoon salt and black pepper

1 pound can chopped tomatoes

2 ounces raisins or sultanas
 

Preparation / Directions:


Combine couscous and 2pt hot stock. Cover and set aside. Combine onions, garlic and spices with 1/2pt stock, cover and boil for 5 mins. Stir in rest of veg and stock, season, cover and simmer for 5 mins. Stir in tomatoes and raisins and simmer for 10-15 mins or unti veg are tender and tomatoes have reduced and thickened the sauce. Fluff up couscous with a fork and serve with the stew poured over. Couscous could be served with the pork balls recipe on page 45.

 

Nutritional Information:

2022 Calories (kcal); 6g Total Fat; (2% calories from fat); 59g Protein; 439g Carbohydrate; 0mg Cholesterol; 190mg Sodium

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