• 4servings
  • 55minutes
  • 670calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, E, P
MineralsCopper, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. 1 large red onion, very roughly chopped

  3. 4 garlic cloves, sliced

  4. 1 tbsp shredded fresh root ginger

  5. 550 g (1 1/4 lb) butternut squash, peeled, seeded and cubed

  6. 1 tsp ground cinnamon

  7. 1 tsp ground cumin

  8. 1 tsp ground coriander

  9. 6 green cardamom pods, split open and seeds lightly crushed

  10. 3 bay leaves

  11. 2 cans chopped tomatoes, about 400 g each 225 g (8 oz) large carrots, very thickly sliced

  12. 300 ml (10 fl oz) boiling vegetable stock

  13. 55 g (2 oz) raisins

  14. 30 g (1 oz) dried cherries

  15. 125 g (4 1/2 oz) okra, sliced lengthways into 1 large red pepper, roughly chopped

  16. 1 can chickpeas, about 425 g, drained

  17. 30 g (1 oz) toasted flaked almonds

  18. 3 tbsp chopped fresh flat-leaf parsley

  19. Spicy couscous:

  20. 340 g (12 oz) couscous

  21. 450 ml (15 fl oz) boiling vegetable stock

  22. 1 tbsp olive oil

  23. 1 tsp chilli sauce such as harissa

  24. 1/2 tsp ground coriander

  25. 1/2 tsp ground cumin

Instructions Jump to Ingredients ↑

  1. Heat the oil in a very large pan and stir-fry the onion over a high heat for 2–3 minutes or until beginning to soften and colour. Toss in the garlic and ginger and cook for a few more seconds. Tip in the squash and stir-fry for about 1 minute.

  2. Turn down the heat. Add all of the spices, the bay leaves, tomatoes and carrots. Pour in the boiling stock. Stir in the raisins and cherries, then cover and simmer for 10 minutes.

  3. Meanwhile, prepare the couscous. Tip the couscous into a large bowl and pour in the boiling stock. Add the oil, chilli sauce and spices. Leave until the liquid has been completely absorbed, then fork the mixture through to separate the grains. Tip into a colander lined with greaseproof paper.

  4. Stir the okra and red pepper into the stew, then cover and leave to simmer for 5 minutes. Add the chickpeas and stir. Set the colander containing the couscous over the pan and simmer for a further 5–10 minutes or until all the vegetables are tender but still retain their shape and texture and the couscous is hot.

  5. Tip the couscous onto a platter. Pile the vegetable stew on top of the couscous and scatter over the toasted almonds and chopped parsley.


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