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Moroccan Spiced Vegetables and Cous-Cous

Ingredients

For the cous-cous:

170g cous –cous
300ml of hot vegetable stock
Olive oil
Large pinch of dried herbs
1 red pepper chopped into large chunks
1 yellow pepper chopped into large chunks
2 courgettes roughly sliced
1 aubergine roughly sliced
1 red onion roughly sliced

For the spiced vegetables:

1 garlic clove, crushed
2 carrots chopped in to large chunks
1 parsnip chopped in to large chunks
1 fennel, sliced
Chilli powder
Saffron
Ground cinnamon
Paprika
1 tin of tomatoes (with olives – optional)
300ml of hot vegetable stock
50g raisins
2 teaspoons harrisa paste
1 tablespoon of tomato puree
Pine nuts (toasted)
Chopped fresh coriander

Method

  1. Butter an oven proof dish – pour into this the cous-cous, followed by the stock and stir in a tbsp. of olive oil. Cover the dish and leave to stand in a warm place.
  2. Prepare the peppers, courgettes, aubergine and onion and toss in a little oil along with the dried herbs. Spread out onto a baking sheet and place in a hot oven (220 C) for 10 minutes.
  3. Fry a small amount of crushed garlic in a little oil and add the carrots, parsnip and fennel. Stir-fry for 2 minutes and then add the chilli, saffron, cinnamon and paprika, continue to cook for a further minute. Then add the tinned tomatoes, the raisins and the remaining 300ml of stock, and then cook on the hob a further 10 minutes with the lid on.
  4. Drain a cup full of liquid from the tomato pan. To this add the harrisa paste and tomato puree, stir to ensure the liquid has absorbed the pastes. Then return this liquid to the main pan and mix well.
  5. Spread the cous-cous into a warm shallow serving dish, layer the roast vegetables on the top and then cover with the tomato sauce. Place the pine nuts in a dry frying pan on the simmering plate. Toss the pine nuts until they begin to brown. Remove from the heat and sprinkle over the main dish with the fresh coriander. Serve.