- 200g dried chickpeas, soaked overnight and cooked in
- 3 litres Marigold Swiss Vegetable Boullion, cooking liquid reserved
- 500g white couscous
- 100g ready to eat dried apricots (or fruit mix), cut into large pieces
- 50g raisins, soaked for 20 mins in warm water, drained
- FOR THE VEGETABLES
- 1 large parsnips, peeled, cut into wedges
- 200g butternut squash, seeds removed, cut into 1’’ cubes with skin on
- 1 large turnips, peeled, cut into wedges
- 2 courgettes cut into 1’’ slices
- 2 carrots, peeled, thickly sliced
- 1 small orange sweet potato, peeled, cut into 1’’ cubes
- Cooked chickpeas from above
- 100ml olive oil
- Juice of one lemon
- 2 tb ras al hanout spice
- FOR THE BROTH
- 2 large green chili’s, deseeded, chopped
- 2 garlic cloves, peeled, roughly chopped
- 100g fresh coriander (use all including stems and roots, well washed)
- 1 tsp caraway seeds
- 1tsp coriander seeds
- 1tsp dried mint (optional)
- 1tsp ground cardamom
- 1tsp ground ginger
- 50ml mild olive oil
7 Vegetable Green Couscous with Ral Al Hanout and Dried Fruits
7 Vegetable Green Couscous with Ral Al Hanout and Dried Fruits
7 Vegetable Green Couscous with Ras Al Hanout and Dried Fruits
Ingredients
Method
Pre heat oven to 200c.
Place all the vegetables in a roasting tin, add the lemon juice, some salt, the ras al hanout and olive oil and toss well together. Roast the vegetables in the oven for 12-15 minutes or until just cooked.
Place all the ingredients for the broth in a blender, blitz to a puree, add the olive oil and blend again until smooth.
Place in a pan, add the chickpea cooking stock and bring to boil, simmer for 15 minutes and strain.
Add 200ml of the broth and cook for a further 5-8 minutes.
Place the couscous in a bowl; add the apricots, raisins, cumin and a little salt.
Pour over the hot stock to just cover it, then cover with cling film to steam for 5 minutes.
Stir well with a fork to break up the grains.
Serve the couscous, topped with the braised vegetables and sprinkle with more chopped coriander if desired.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
