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Categories:Viewed: 78 - Published at: 9 years ago
Ingredients
- 1/4 cup olive oil
- 1 pound butternut squash peeled, deseeded, diced
- 3 parsnips peeled, quartered lengthwise
- 2 zucchini large, cut into chunks
- 2 carrots quartered lengthwise
- 1 red bell pepper deseeded, cut into thick strips
- 8 spring onions halved lengthwise
- 1 tablespoon ground cumin
- 7 ounces couscous
Method
- Heat 2 tbsp oil in a large saucepan over high heat. Cook vegetables, stirring, for 5 mins. Add 1 cup water and simmer, covered, for 10 mins, until just tender. Remove lid and cook for another 5 mins, until liquid evaporates and thickens slightly.
- Meanwhile, heat remaining oil in a saucepan over medium heat. Toast cumin for 1 min, until fragrant. Add 1 cup water. Season. Add couscous then set aside, covered, for 5 mins. Fluff with a fork and season.
- To serve, arrange vegetables over couscous. Drizzle with pan juices. Season.
