Root Vegetable Couscous Cooking Recipe

Root Vegetable Couscous Cooking Recipes

Ingredients :

350 g

45 ml


675 g



2.5 ml

2.5 ml

2.5 ml

5 ml

5 ml

15 ml

450 ml


115 g

50 g

30 ml

30 ml


For the spiced red sauce :

15 ml

15 ml

15 ml

2.5 ml - 5 ml


olive oil

baby onions, halved

mixed root vegetables, such as parsnips, carrots, swede, turnip, celeriac and sweet potatoes, cut into chunks

garlic cloves, crushed

ground cinnamon

ground ginger

ground turmeric

ground cumin

ground coriander

tomato purée

hot vegetable stock

small fennel bulb, quartered

cooked or canned chick peas

seedless raisins

chopped fresh coriander

chopped fresh flat leaf parsley

salt and black pepper


olive oil

lemon juice

chopped fresh coriander


Method :
  1. Put the couscous in a bowl, cover with hot water and drain.
  2. Spread out on to a tray and leave for about 20 minutes, sprinkling over a little water every 5 minutes to keep the couscous grains moist.
  3. Meanwhile, heat the oil in a large frying pan and fry the onions for about 3 minutes.
  4. Add the mixed root vegetables and fry gently for about 5 minutes, until softened.
  5. Add the garlic and spices to the frying pan and cook for 1 minute, stirring.
  6. Transfer the vegetables mixture to a large deep saucepan.
  7. Stir the tomato purée and stock into the vegetable mixture, then add the fennel, chick peas, raisins, chopped fresh coriander and flat leaf parsley.
  8. Bring to the boil.
  9. Fork the couscous to break up any lumps and put into a steamer lined with muslin and place the steamer over the vegetable mixture.
  10. Cover the steamer with a lid or foil and simmer for 15 - 20 minutes, until the vegetables are tender and the couscous is piping hot.
  11. To make the spiced red sauce, strain about 250 ml or 1 cup of the liquid from the vegetables into a small pan.
  12. Stir in the olive oil, lemon juice, coriander and harissa, to taste.
  13. Spoon the couscous on to a serving plate and pile the vegetables on top.
  14. Serve at once, handing round the spiced red sauce separately.

Serves 4

Note :

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.

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