vegetables, such as parsnips, carrots, swede, turnip, celeriac and sweet
potatoes, cut into chunks
fennel bulb, quartered
canned chick peas
fresh flat leaf parsley
Put the couscous in a bowl, cover with hot water and drain.
Spread out on to a tray and leave for about 20 minutes,
sprinkling over a little water every 5 minutes to keep the couscous
Meanwhile, heat the oil in a large frying pan and fry the onions
for about 3 minutes.
Add the mixed root vegetables and fry gently for about 5
minutes, until softened.
Add the garlic and spices to the frying pan and cook for 1
Transfer the vegetables mixture to a large deep saucepan.
Stir the tomato purée and stock into the vegetable mixture, then
add the fennel, chick peas, raisins, chopped fresh coriander and
flat leaf parsley.
Bring to the boil.
Fork the couscous to break up any lumps and put into a steamer
lined with muslin and place the steamer over the vegetable mixture.
Cover the steamer with a lid or foil and simmer for 15 - 20
minutes, until the vegetables are tender and the couscous is piping
To make the spiced red sauce, strain about 250 ml or 1 cup of
the liquid from the vegetables into a small pan.
Stir in the olive oil, lemon juice, coriander and harissa, to
Spoon the couscous on to a serving plate and pile the vegetables
Serve at once, handing round the spiced red sauce separately.
Cheap and plentiful, autumn's crop or flavorful root vegetables is
perfect for this delicious vegetarian main course. The spiced red sauce
is fairly fiery and is not for the faint hearted ! If you prefer your
food less hot, leave out the harissa.
Cooking Tip :
Harissa is a very fiery Tunisian Chili sauce. It can be bought ready
made in small cans from Middle Eastern shops.