Severs: 4-6
Ingredients for Couscous Recipes:
5 tablespoons olive oil
2 red onions, sliced
3 tomatoes, chopped
1 large handful parsley, chopped
2.1 teaspoon ground saffron
1 teaspoon ground black pepper
1 teaspoon ground ginger
1 teaspoon ground cumin
6 small carrots
1 small cabbage (450g/1lb)
6 small carrots, halved if large
Get a lemon
600 ml / 1 pint stock
450 g/1lb pumpkin, cut into cubes
6 small zucchini, peeled part of the length
Harissa, to serve
Salt
For the couscous:
450g / £ 1 fine couscous
125g / 4 oz cinnamon roasted almonds
600ml / 1 pint boiling water, large knob of butter
Directions for Couscous Recipes:
1st When you begin to cook these recipes couscous, follow these guidelines. Heat fry the oil in a large, heavy-based pan, the onion until it is soft. Then add the parsley and the tomatoes soften and.To avoid sticking, stir. Add the carrots, cabbage and turnips, and cook to soften up.
2nd Add the preserved lemon, and the stock. Then, if necessary, add more water until the vegetables are almost all covered in a liquid. Then bring to a boil, cover and simmer for about 15 minutes or so. Then add the zucchini and pumpkin. Simmer for 10-15 minutes until the vegetables are soft, adding more water if it will be necessary. The end result should lookalmost like a soup.
3rd In the interim, while the vegetables cook can prepare for appearances and couscous: place them in a large bowl, then add the boiling water and let him rest for about 10 minutes or so. Now fluff the couscous with a fork or whatever, even the fingers, until the grains are separated. To make it warm, sprinkle with a little water, cover it and leave it in the preheated oven low, before serving. This is about couscous with these recipes. Enjoy yourMeal!
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