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Ultimate winter couscous

Warm, spiced winter couscous piled with tender pumpkin
Carrot, parsnip and chickpeas in fragrant cinnamon heat
Fluffy, buttery couscous that tastes like comfort in every bite

dinner ⏱ 85 min 520 kcal / portion 95.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Ultimate winter couscous
v5 · rb0e705f985 20260727Z1751 5 tbsp olive oil 300 g pumpkin 20 g butter 30 g coriander leaf salt to taste 🔥 preheat the oven to 190°C 🌀 mix the carrots, parsnips and shallots with cinnamon sticks, star anise, bay leaves, olive oil, ground ginger, ground turmeric, hot paprika, chilli flakes, and salt 🔥 ⏱ 15 min cook the spiced vegetables in the oven 🔥 ⏱ 35 min add the pumpkin and cook in the oven until softened but still bitey 🔥 ⏱ 10 min add the dried apricots and chickpeas with cooking liquid and cook in the oven until hot 🍳 soak the couscous in a heatproof bowl with remaining olive oil, saffron threads, salt, and pour over boiling vegetable stock ⏱ 10 min cover with cling film and leave 🍳 add the butter and fluff up the couscous until the butter melts in, then cover again and leave somewhere warm 🌀 stir the harissa paste and preserved lemon into the vegetables; taste and add salt if needed spoon the vegetables onto the centre of the couscous and finish with plenty of coriander leaves Ultimate Winter Couscous 🎉 2 pieces carrot 2 pieces parsnip 8 pieces shallot 2 pieces cinnamon stick 4 pieces star anise 3 pieces bay leaf ½ tsp ground ginger ¼ tsp ground turmeric ¼ tsp hot paprika ¼ tsp chilli flake 75 g dried apricot 200 g chickpea 350 ml chickpea cooking liquid 170 g couscous 260 ml vegetable stock saffron threads to taste 25 g harissa paste 25 g preserved lemon skin 4 tbsp pumpkin dried apricot, chickpea, chickpea cooking liquid couscous, vegetable stock, saffron threads 1 tbsp butter harissa paste, preserved lemon skin coriander leaf
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Preparation steps

  1. preheat the oven to 190°C
  2. mix the carrots, parsnips and shallots with cinnamon sticks, star anise, bay leaves, olive oil, ground ginger, ground turmeric, hot paprika, chilli flakes, and salt
  3. cook the spiced vegetables in the oven for 15 minutes
  4. add the pumpkin and cook in the oven for about 35 minutes until softened but still bitey
  5. add the dried apricots and chickpeas with cooking liquid and cook in the oven for a further 10 minutes until hot
  6. soak the couscous in a heatproof bowl with remaining olive oil, saffron threads, salt, and pour over boiling vegetable stock
  7. cover with cling film and leave for about 10 minutes
  8. add the butter and fluff up the couscous until the butter melts in, then cover again and leave somewhere warm
  9. stir the harissa paste and preserved lemon into the vegetables; taste and add salt if needed
  10. spoon the vegetables onto the centre of the couscous and finish with plenty of coriander leaves

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