This couscous feels like deluxe detox. The mix of garam masala, turmeric and orange blossom water flavour the dish with a graceful and gentle touch, while the juicy raisins add sweetness I so love with couscous. I got my children to eat it without fuss, although the turnips were left in their plates. The simple cooking method also makes this an uncomplicated affair for a truly good karma evening.
Aromatic vegetarian couscous
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Recipe by: Adapted from French Elle, Jan 2009 Busy:20 min, Total prep time: 40 min Serves: 6 |
Bring 1.5l of water to the boil.
Heat gently the oil in a non-stick pan with tall sides. Add the raisins, carrots, garam masala, turmeric and dried tomatoes. Sauté on low heat for 2-3 minutes to develop the aroma of the spices. Add the boiling water and slowly bubble, uncovered, for 30 minutes.
While the carrots are cooking:
Peel and cut the turnips into 6 wedges. Chop the florets off the broccoli and cut into even sized chunks.
Remove the membrane off the chickpeas.
Make the couscous: bring to the boil 300 ml water, add the orange blossom water and pour over the couscous. Cover, wait for 10 minutes and unstick the grains with a fork.
Add the turnips 20 minutes into the carrots and broth simmering and the broccoli and chick peas 5 minutes later.
Serve the couscous with the vegetables of top and plenty of broth to moisten the grains.
Peel the carrots and cut at an angle into 1-1/5 cm (half inch) thick slices.
Bring 1.5l of water to the boil.
Heat gently the oil in a non-stick pan with tall sides. Add the raisins, carrots, garam masala, turmeric and dried tomatoes. Sauté on low heat for 2-3 minutes to develop the aroma of the spices. Add the boiling water and slowly bubble, uncovered, for 30 minutes.
While the carrots are cooking:
Peel and cut the turnips into 6 wedges. Chop the florets off the broccoli and cut into even sized chunks.
Remove the membrane off the chickpeas.
Make the couscous: bring to the boil 300 ml water, add the orange blossom water and pour over the couscous. Cover, wait for 10 minutes and unstick the grains with a fork.
Add the turnips 20 minutes into the carrots and broth simmering and the broccoli and chick peas 5 minutes later.
Serve the couscous with the vegetables of top and plenty of broth to moisten the grains.
Removing the skin off chickpeas is the only painful part of this recipe but don't skip this step. The membrane is notoriously difficult to digest and would be likely to produce unwanted outcomes... It is easy to do, just pop the skin off each chickpea. For 100 g, it took me 7 minutes.
Orange blossom water is a middle eastern product with a very subtle flavour you will find in most specialty shops and in some supermarkets. It can be used to add flavour to stock but is also commonly used in baking (add a couple of teaspoons to your cakes). If you can't find it, use a teaspoon of finely grated orange zest instead.
Orange blossom water is a middle eastern product with a very subtle flavour you will find in most specialty shops and in some supermarkets. It can be used to add flavour to stock but is also commonly used in baking (add a couple of teaspoons to your cakes). If you can't find it, use a teaspoon of finely grated orange zest instead.
Ingredients
300 ml dry couscous
2 teaspoons orange blossom water
3 carrots
100 g drained, tinned chick peas (about 1/2 tin)
3 tablespoons raisins
2 sundried tomatoes
2 teaspoons turmeric
3 teaspoon garam masala
1 teaspoon cumin
Florets cut into small, even sized chunks from 1 small head of broccoli
2 turnips, peeled and cut into 6 wedges each
Salt and pepper
300 ml dry couscous
2 teaspoons orange blossom water
3 carrots
100 g drained, tinned chick peas (about 1/2 tin)
3 tablespoons raisins
2 sundried tomatoes
2 teaspoons turmeric
3 teaspoon garam masala
1 teaspoon cumin
Florets cut into small, even sized chunks from 1 small head of broccoli
2 turnips, peeled and cut into 6 wedges each
Salt and pepper
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