Cheat's couscous with seven vegetables
1 swede, cut into large chunks
1–2 parsnips, cut into large chunks
1–2 carrots, cut into large chunks
1–2 zucchini, cut into large chunks
small piece of pumpkin, skin left on, cut into large chunks
4 roma tomatoes
1 cup podded broad beans (fresh or frozen)
1 tbsp ground coriander
1 tbsp ground ginger
1 tbsp ground cumin
1 tbsp sweet paprika
handful of coriander sprigs
handful of flat-leaf parsley sprigs
1 litre stock (ideally homemade)
500 g instant couscous
2–3 tbsp vegetable oil
1 tsp salt
150 g light blue-vein cheese (such as Blue Castello)
Put the vegetables (including the whole tomatoes and broad beans) in the bottom of a large pot that has a steam basket attachment. Add the spices, herbs and stock. Bring to the boil, cover with a lid and reduce the heat to a simmer.
Meanwhile, put the couscous in a bowl and add the vegetable oil. Stir with your hands to coat the grains. Add the salt and just enough water to moisten the grains but not drown them. Stir well so the grains absorb the water evenly. Transfer to the steam basket and place over the vegetables. Cover with a lid.
Once the couscous begins to steam, remove the basket and tip the couscous into a bowl. Crumble the cheese over the couscous and stir so it melts through. Sprinkle on a little more water and stir again. Return the couscous to the basket.
Place back over the pot of vegetables, cover with a lid and wait until the couscous begins to steam again. Tip the couscous onto a large platter and spoon over the vegetables and a little stock.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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