7 Vegetable Green Couscous with Ral Al Hanout and Dried Fruits

Vegetarian Express Ltd

Vegetarian Express Ltd

Standard Supplier 9th June 2015
Vegetarian Express Ltd

Vegetarian Express Ltd

Standard Supplier

7 Vegetable Green Couscous with Ral Al Hanout and Dried Fruits

7 Vegetable Green Couscous with Ras Al Hanout and Dried Fruits


  • 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
  • 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
  • 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


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.

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