Meat Free Monday and another new recipe to us Ottolenghi’s Ultimate Winter Cous Cous – here’s the link Recipe link
There are some cookbooks that in my opinion are almost art, Ottolenghi’s are some of those and although it looks like ‘loads’ of ingredients, it’s an amazing recipe.
I start with 2 medium parsnips, peeled and diced, and the same with 2 medium carrots. The recipe says 8 shallots, I don’t have any, so I peeled and quartered 2 medium white onions. Put these into an ovenproof dish with 2 sticks of cinnamon, 3 bay leaves, 4 star anise 4 tablespoons of oil, then half teaspoon of ground ginger, quarter teaspoon each of ground turmeric, hot paprika and chilli flakes – stir to cover the veg in the spices.
Place into a preheated oven at 190 for 15 minutes, then add 300g of diced butternut squash, stir and return to the oven for another 30 minutes. Add 75g of chopped dried apricots and a tin of chickpeas including the fluid, and stir again and back into the oven for 10 minutes till heated through.
At this point, place 170g of raw cous cous into a heatproof bowl, and add 260ml of boiling veg stock, a teaspoon of oil, cover and leave to absorb for 10 minutes, then fluff up and add 20g of chopped butter and stir through till melted.
To the Veg mix, add 25g of finely chopped preserved lemon rind and 25g of harrissa, stir through and finally 30g chopped fresh coriander.
I make the Harrissa in the Thermomix it is lush, here’s the recipe I use if you interested – you could easily make it in a pan Click here for Harrissa
In deep serving bowls, start with the cous cous, and then the fragrant veg – an amazing combination of flavour and textures – 100% worth the effort 😍