Nutritive Information
- Energy: 570Kcals/2393kj
- Cholesterol: 0
- Fat: 7.02g. (Saturated fat 0.83g)
- Fibre: 10.04g
Ingredients
- Generous pinch of saffron threads
- 45ml/3 tbsp boiling water
- 15ml/1 tbsp olive oil
- 1 red onion, sliced
- 2 garlic gloves
- 1-2 red chillies, seeded and finely chopped
- 2.5ml/1/2 tsp ground ginger
- 2.5ml/1/2 tsp ground cinnamon
- 400g/14oz can chopped tomatoes
- 300ml/1/2 pint1/ 1/4 cups fresh vegetable stock or water
- 4 carrots, peeled and cut into 5mm/ 1/4 in slices
- 2 turnips, peeled and cut into 2cm/ 3/4 in cubes
- 450g/1 lb sweet potatoes, peeled and cut into 2cm/ 3/4 in cubes
- 75g/3oz/ 2/3 cup raisins
- 2 courgettes, cut into 5mm/1/4 in slices
- 400g/14oz can chick-peas, drained and rinsed
- 45ml/3 tbsp chopped fresh parsley
- 45ml/3 tbsp chopped fresh coriander
- 450g/1 lb/4 cups quick-cook couscous
Instructions
- Leave the saffron to infuse in the boiling water.
- Heat the oil in a large saucepan or flameproof casserole. Add the onion, garlic, chillies, and cook gently for about 5 minutes.
- Add the ground ginger and cinnamon, and gently cook for further 1-2 minutes.
- Add the tomatoes, stock or water, saffron and liquid, carrots, turnips, sweet potatoes and raisins, cover and simmer for a further 25 minutes.
- Add the courgettes, chick-peas, parsley and coriander, and cook for a further 10 minutes.
- Meanwhile prepare the couscous following the manufacturer's instructions, and then serve with the prepared vegetables.
