Vegetables Couscous With Caramelised Onions

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 pints good vegetable stock
• 1/2 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne
• 1/4 teaspoon ginger
• 1/4 teaspoon turmeric powder
• 2 medium potatoes, peeled, cut into 6 wedges
• 4 small turnips, peeled, cut into wedges
• 1 swede, peeled, cut into wedges
• 4 parsnips, peeled, quartered
• 2 red peppers, quartered and seeded
• 3 small zucchini, cut into wide sticks
• 4 medium carrots, peeled cut into sticks
• 400 g chickpeas
• 500 g couscous
• 1 large onion, thinly sliced
• 25 g butter
• 2 tablespoons honey
• 6 tablespoons raisins, soaked in water

Recipe

• 1 put the stock in a large pan that has a tight fitting lid. add the spices and bring to the boil.
• 2 put all the veg except the peppers, zucchini and onions and simmer, covered for 15 minutes.
• 3 add the zucchini , drained chickpeas and the peppers to the rest of the vegetables. cook, covered for a further 20 minutes.
• 4 fry the onion in the butter and honey until soft.
• 5 put the couscous in a bowl, heat 500ml apple juice and pour it over the couscous. cover and stand for 15 minutes.
• 6 with a fork seperate the grains, working in some olive oil and a few more pinches salt, cinnamon, paprika, cayenne and ginger.
• 7 ladle a little stock from the vegetables to moisten the couscous. arrange the strained vegetables around the top of the couscous.
• 8 scatter the onions and raisins on top. ( i add toasted slivered almonds too).
• 9 serve with a bowl of stock flavoured with a tsp of harissa.