Ultimate winter couscous

dinner · ⏱ 85 min · 4 portions · 95.0 g carbs / portion · vegetarian · allergens: gluten, milk

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
http://flowcooking.food/en-us/recipe/527/ultimate-winter-couscous/