Ingredients

Method

• Fresh coriander, for serving
• Almonds, roasted and roughly chopped
For the vegetables:
• 1-2 kg mix of pumpkin chunks, baby marrows, carrots and turnips
• 4 cups vegetable stock
• 1 stick cinnamon
• Sea salt and freshly ground black pepper
For the toasted couscous:
• 4 T olive oil
• 1½ cups couscous
• Sea salt and freshly ground black pepper
For the spicy tomato sauce:
• 2 T olive oil
• 1 onion, finely chopped
• 1 t cumin
• 1 fresh red chilli, chopped
• 1 x 400 g can Italian tomatoes, crushed
• Sea salt and freshly ground black pepper

Method

Ingredients

To prepare the vegetables: In a saucepan over a medium heat, add all the vegetable ingredients, then simmer for 20 minutes, or until the vegetables are tender. Reserve the cooking liquid.

To make the toasted couscous: In a saucepan over a medium heat, add the olive oil and, when hot, add the couscous and stir until coated. Pour over 1½ cups of the vegetable cooking liquid, once strained.
Cover tightly and leave for 10 minutes until the liquid is absorbed and the couscous swollen. Check seasoning and fluff up with a fork.

To make the spicy tomato sauce: In a saucepan over a medium to low heat, add the olive oil and, when hot, gently cook the onion until very soft. Stir in the cumin, chilli and garlic, add the tomato and increase the temperature.
Cook over a brisk heat for 10 minutes or until reduced and thickened. If necessary, thin the sauce down with some of the reserved vegetable cooking liquid. Season to taste.

To serve: Serve the vegetables over a mound of the toasted couscous. Sprinkle with coriander and chopped almonds and pass around the spicy tomato sauce.

Cook’s note: If you like, add bright squares of sweet pepper to the vegetable mix.