Couscous With Seven Vegetables
Ingredients
- 1.2 litres vegetable or chicken stock
- 6 garlic cloves peeled and smashed
- 2 rosemary sprigs
- 2 bay leaves
- 8 peppercorns
- 2 onions cut into quarters
- 2 carrots peeled and sliced lengthways
- 1 sweet potato peeled and cut into long, thick strips
- 1 courgette halved, deseeded and cut into long, thick strips
- 2 celery stalks cut into 3 pieces
- 2 leeks cut into 4 pieces
- 3 to matoes quartered
- 2 teaspoons honey
- 1½ teaspoons harissa paste
- sea salt and pepper
Couscous
- 500 g couscous
- 1 teaspoon sea salt
- 600 ml warm water
- 2 tablespoons sunflower oil
- 25 g butter cut into small pieces
Instructions
- Tip the couscous into an ovenproof dish.
- Stir the salt into the measurement water and pour over the couscous.
- Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for 10–15 minutes.
- Rake a fork through the couscous to loosen the grains.
- Then, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
- Scatter over the butter and cover with a piece of damp greaseproof paper.
- Place in a preheated oven, 180°C , Gas Mark 4, for 15–20 minutes.
- Meanwhile, bring the stock to the boil in a heavy-based saucepan.
- Stir in the garlic, rosemary, bay leaves, peppercorns and 1 teaspoon salt, then add onions, carrots and sweet potato, reduce the heat and cook gently for 4–5 minutes.
- Add the courgette, celery and leeks and continue to cook gently for 10 minutes, then stir in the tomatoes, honey and harissa paste and cook gently for a further 5 minutes.
- Season to taste.
- Pile the couscous in a mound on a shallow serving dish.
- Using a slotted spoon, lift the vegetables out of the stock and place them around the couscous.
- Pour the stock into individual bowls and serve with the vegetables and couscous.